I lovvvve pickled green tomatoes. I often buy them in large jars and snack on them when I’m having a craving for something tangy, which happens quite often. Truth be told, I like pretty much anything that you would normally find pickled. I’m a tang and tart-addict.
I’ve always wanted to try pickling my own green tomatoes so when I came across this recipe the other day, I decided it was about time. That was, until I got to my local market and found that the golf ball sized green tomatoes were nearly $5 each. So, I settled for pickling the cucumber I had from Rooftop Farms that was sitting on my kitchen counter. Tomatoes, cucumbers, it didn’t matter – this recipe created the perfect pickled vegetable and it was so simple. Here is the recipe from White On Rice Couple…
about 1 pound small, green tomatoes / cucumbers
2 quarts water
1 cup white vinegar
1/2 cup canning & pickling salt (can use sea salt or kosher salt, just make sure it fully dissolves)
2 teaspoons celery salt
2 cloves minced garlic
chili flakes (optional for a little heat!)
glass containers for pickling
1. In a large enough saucepan, add water, vinegar, kosher/sea salt bring to a strong simmer, stirring until the salt has all dissolved.
2. Sterilize your glass containers by submerging them in a pot of boiling water.
3. Place tomatoes/cucumbers in glass containers and add hot brine until they are completely covered.
4. Allow the brine in the jars to cool, then cover and put in fridge. You’ll want to wait a few days for the to flavor develop before eating.