Vegetable Recipes - End-of-Summer Pickled Green Tomatoes

Recipe from inmamaskitchen.com

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End-of-Summer Pickled Green Tomatoes

Yes, you can use those green tomatoes - sometimes smaller than the lush ripe ones of mid-summer.

1 quart green tomato slices
15 garlic cloves
1/4 cup small hot red peppers
2 chopped red peppers
5 tablespoons kosher salt
4 cups white vinegar
2 chopped Bermuda onions
3 cups sugar
5 celery hearts (2-inch pieces)

Method

Prepare: 1/4-inch tomato slices; split in half the garlic cloves and peppers. Weep the tomatoes in the salt for 12 hours, covered, and cold stored. Then, drain and rinse. Simmer the vinegar, hot peppers, onions, garlic cloves, and sugar for 2 minutes; pour over the tomatoes, onions, celery, and red peppers. Jar, seal and refrigerate.

Traditional dill pickles or quickles may be made with petite cucumbers like tindoras, small Kirbys, or other unique cucumbers like lemon cucumbers.

Reprinted with permission from © Beverly Ellen Schoonmaker Alfeld, Pickles to Relish,
published by Pelican Publishing Company click for book review

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