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end of the season

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http://cinziamazzamakeup.com/?x=dove-comprare-il-vardenafil-contrassegno One of Les Gourmettes Cooking School’s longtime students, Marilyn, brought in a huge box of green tomatoes to share with the class. I brought home a couple pounds of them myself. My lone remaining tomato plant yielded the three tomatoes with the stems that you see in the photo below.

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http://maientertainmentlaw.com/?search=accutane-irrating-esophagus I’ve posted the recipe for fried green tomatoes previously, so this time I’m turning them into the deli delicacy – pickled green tomatoes. If you love these crunchy, thick walled, salty, sour, spicy treats like I do, just wait until you see how easy they are to make at home.

see This “refrigerator pickle” technique is basically foolproof. No lengthy temperature-critical fermentation and no sterile canning (although the jars and lids need to be cleaned with boiling water first). And they must be kept refrigerated. The best part is that the refrigerator pickled green tomatoes  remain crunchy. Pasteurized pickled green tomatoes get mushy.

http://cinziamazzamakeup.com/?x=comprare-levitra-senza-ricetta It is important that the tomatoes are firm and completely green, no bits of orange or red and no mushy green tomatoes!  I have labeled four of the jars and will be giving them as Christmas gifts.

Pickled Green Tomatoes

2 cups distilled white vinegar
2 cups water
6 tablespoons kosher salt
2 pounds firm green tomatoes
2 heads garlic, cloves separated and peeled then sliced in half
5 tablespoons dried dill weed or seed
5 teaspoons whole black peppercorns
1 1/4 teaspoons red pepper flakes

Equipment:
5 pint-size canning jars with lids, sterilized by submerging in boiled water

Make the brine by combining the vinegar, water, and salt in a non-reactive saucepan. Bring to a boil. Stir until the salt is dissolved, cover and keep hot.

Divide the garlic, dill weed, peppercorns, and red pepper flakes evenly between the sterilized jars.

Thoroughly wash the tomatoes and slice into wedges. Cut out any bad spots and cut off the stem ends. Tightly pack into the jars, leaving about 1/2 to 3/4-inch of space at the top.

Pour the hot brine over the tomatoes to within 1/4-inch of the top. Wipe the jar top clean and put the lids on tightly.  Shake to distribute the spices. Refrigerate for at least 4 days before serving. Use within 4 to 5 weeks.

Makes five 1 pint jars

Marilyn, thank you for sharing your garden’s bounty!


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2 comments

1 comprare vardenafil contrassegno online Marissa { 12.19.11 at 12:50 PM }

Pretty!

2 propecia directions for use Tram Mai { 12.19.11 at 1:05 PM }

I love mai jarred green tomatoes- THANK YOU LINDA!!! MERRY CHRISTMAS!!!!! (and I just inhaled the last orzo of your pasta!!)

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