Pickled green tomatoes
They are fresh and cool and after a day of eating ice cream, Fried Catfish, hamburgers and brisket, just what I needed. I’m not asking for pickles or ask me to smile, but it was warm hospitality to strangers was well received. And while it’s so graceful Texas what food means to me.
Green tomatoes are just raw tomatoes. Now that it is the end of the season the tomatoes and if you get stuck with a lot of, I highly recommend this pickle tangy and a little spicy. They go good on sandwiches, with barbecue, roasts, hot dogs or just straight out of the bottle.
- 1 teaspoon peppercorns
- 1 teaspoon celery seed
- 1 tablespoons sea salt
- 1 teaspoon dill seed
- 2 cloves garlic, minced
- 1 cup white vinegar
- 2 pounds green tomatoes (about 4 or 5), thinly sliced
- 1 jalapeño chile, stems removed, cut in half lengthwise
- 1 teaspoon cumin seeds
- Special equipment
- 2 wide-mouth pint jars or 1 wide-mouth quart jar sterilized
- Evenly distribute the sliced green tomatoes, sliced jalapenos, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jar. In a saucepan, bring to a boil 1 cup water, vinegar and sea salt. Pour boiling vinegar mixture into jars leaving a little headspace. Cover with the lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
- Or, you can place the closed jars in the Canning pot or pan, cover the jars it with water, bring to a boil and then cook on high for 10 minutes. Remove the jars it with Tongs and then let it cool. If you process this way, make sure that the lid you have never used before, because they will only seal once. These bottles will not require refrigeration until after the opening.