On a whim, I tried these “pickles”…green tomato pickles.
I know…I know…they aren’t super attractive looking and putting the words pickle and tomato together is just a bit unusual but honest…they are good. We tried a jar after only a day of being processed so I am sure they are going to get even better.
Every year I plant a cherry and a grape tomato plant because the tomatoes on them always ripen early. I eat the tomatoes as the ripen like CRAZY. Then after a week or so the regular tomato plants start producing and the grape and cherry tomatoes are forgotten.
This year I made a goal of trying to use up as many things in the garden as I can and to cut garden waste. So when I saw this recipe, I knew I had to give it a try. The perfect opportunity arose Saturday. I was canning bread and butter pickles but only had a few jars, not enough to fill the canner so I made enough jars of the Green Tomato Pickles to fill the canner….Honest…they are good and I am definitely making more.
Here’s the recipe:
small green tomatoes
garlic cloves (I used fresh chopped in the jar)
hot green peppers
Fill the jars with small green tomatoes. To each jar, add 1 toe of garlic (1 T. of the other), 1 hot green pepper, 1 head dill, 1 celery stalk and 1/4 green pepper cut in strips. Mix 1 quart of vinegar, 1 cup of pickling salt, and 2 quarts of water. Boil for five minutes. Pour into jars. Seal. Process in a hot water bath for 15 minutes.
Give them a try…