{"id":265,"date":"2011-11-05T00:53:44","date_gmt":"2011-11-05T00:53:44","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=265"},"modified":"2011-11-05T19:34:56","modified_gmt":"2011-11-05T19:34:56","slug":"thirty-day-pickled-green-tomatoes","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=265","title":{"rendered":"THIRTY DAY PICKLED GREEN TOMATOES"},"content":{"rendered":"

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Monday’s heavy rain was just too much for my laden tomato plants.\u00a0\u00a0 Vines snapped and dropped.\u00a0 Those tomatoes were never going to ripen.\u00a0 I rescued them from the vines to make PICKLED GREEN TOMATOES.\u00a0 These are great with rich grilled and braised meats.\u00a0 Simple to make, delicious to eat.\u00a0 Now you’ve found another use for all your green tomatoes.<\/p>\n

Makes 2 quarts (recipe easily halved for one quart<\/p>\n

3 ir 4 dried red chilies<\/p>\n

2 bay leaves<\/p>\n

2 tbsp coriander seeds<\/p>\n

2 tbsp. cumin seeds<\/p>\n

1 cinnamon stick<\/p>\n

1 tsp whole cloves<\/p>\n

1 tsp ground mace<\/p>\n

2 tbs black peppercorns<\/p>\n

5 garlic cloves<\/p>\n

4 cups cider vinegar<\/p>\n

1\/4 cup honey<\/p>\n

2 tbs kosher salt<\/p>\n

2 pounds green tomatoes of equal size<\/p>\n

Combine all the ingredients plus 1\/2 cup water in a nonreactive saucepan and bring the liquid to a boil.\u00a0 Cook for 3 minutes.\u00a0 Remove the pan from the heat and let the liquid cool slightly.<\/p>\n

Lightly prick each tomato 4 to 5 times with a wooden skewer.\u00a0 Place them in two 1-quart jars, cover them with the warm liquid, and screw on the lids.\u00a0 Refrigerate the tomatoes for up to l month.\u00a0 Start nibbling on them in a couple of days.\u00a0 Now wasn’t that easy.<\/p>\n

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