Pickled Green Tomatoes
It seems no matter how wonderful the summer is, it’s never long enough to ripen everything. In particular, tomatoes. I spend a few days in the fall putting up green tomato pickles and relish so that we can salvage the fresh flavours (I’ve never had great success ripening them inside.)
makes 3 pint (500 mL) jars – recipe is easy to double or triple
2 lb small green tomatoes (about 6 medium)
2 garlic gloves
1 large sprig fresh dill
2 cups white vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 tablespoon black peppercorns, whole
1/2 teaspoon red pepper flakes
2 tablespoons bourbon (optional)
Slice tomatoes into 1/4 inch (0.5 cm) slices – or cut them in wedges if you prefer. (I found the slices made it easier to pack them in a jar nicely.) Place a few slices of garlic and a few fronds of dill in each jar. Pack jars tightly with tomato slices, adding a few more bits of garlic and dill as you go.
In a small saucepan, combine vinegar, water, salt, sugar, peppercorns and red pepper flakes. Bring it to a full simmer and make sure sugar is completely dissolved. Remove from heat and add bourbon if using.
Pour brine over pickles in jars, filling them to 1/4 inch from the top. Make sure all of the tomatoes are fully submerged. If they start to float, wedge another slice into the jar to keep them firmly packed.
Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully ferment. After that, pickles will keep in the fridge for up to 2 weeks. * You can also seal the jars by processing them in a boiling water bath for 20 minutes.