Fall has arrived.The weather has chilled, though ever so slightly. Many people are starting to take down their summer garden. Wondering what to do with all those green tomatoes? My parents used to pickle the end of season green tomatoes to enjoy later in the year. The recipe is simpler than you think and takes little time to produce a bounty of deliciousness!
Pickled green tomatoes
Wash and pack small green tomatoes (or cut up larger tomatoes) into sterilized quart mason jars.
To each jar add:
- One stalk of celery, cut up
- One diced green pepper
- One clove of garlic
Fill with brine to within ½ inch of the top.
Brine is made from 2 quarts water, 1 quart white vinegar, ¼ cup salt and fresh dill to taste. Boil the brine for five minutes before adding it to the mason jars.
If you want to make the tomatoes extra hot, add jalapeno.
Seal the jars and allow to sit for 4 to 6 weeks in a cool, dry place. Yields 6 quarts.
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