Monday’s heavy rain was just too much for my laden tomato plants.   Vines snapped and dropped.  Those tomatoes were never going to ripen.  I rescued them from the vines to make PICKLED GREEN TOMATOES.  These are great with rich grilled and braised meats.  Simple to make, delicious to eat.  Now you’ve found another use for all your green tomatoes.

Makes 2 quarts (recipe easily halved for one quart

3 ir 4 dried red chilies

2 bay leaves

2 tbsp coriander seeds

2 tbsp. cumin seeds

1 cinnamon stick

1 tsp whole cloves

1 tsp ground mace

2 tbs black peppercorns

5 garlic cloves

4 cups cider vinegar

1/4 cup honey

2 tbs kosher salt

2 pounds green tomatoes of equal size

Combine all the ingredients plus 1/2 cup water in a nonreactive saucepan and bring the liquid to a boil.  Cook for 3 minutes.  Remove the pan from the heat and let the liquid cool slightly.

Lightly prick each tomato 4 to 5 times with a wooden skewer.  Place them in two 1-quart jars, cover them with the warm liquid, and screw on the lids.  Refrigerate the tomatoes for up to l month.  Start nibbling on them in a couple of days.  Now wasn’t that easy.

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