Pickled Green Tomatoes
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Serves/Makes: 3 half-pints
Ready in: > 5 hrs
- 3/4 cup apple cider vinegar
- 2/3 cup water
- 1/4 cup granulated sugar
- 1 teaspoon table or pickling salt
- 1 pound green tomatoes
- 1 teaspoon salt
- very cold water
- 1 teaspoon dill seed
- pickling spice
For pickling liquid, in a small saucepan combine apple cider vinegar, the water, sugar, and salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes. Wash and slice green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with very cold water to cool quickly. Drain well again; transfer to hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and pickling spice, if desired. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch headspace. Seal and refrigerate overnight or up to 2 weeks. NOTE: A peeled and thinly sliced Vidalia or sweet type onion may be added if desired. Blanch (cook) them for 2 or 3 minutes and then add the green tomatoes for 1 minute and proceed.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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