Tuesday, September 13, 2011

Pickled Green Tomatoes In The Fridge

I've still got green tomatoes hanging out at my house and I decided to make one of my Hubs favorite pickles. 

He came home from work one day with a recipe in his hand.  A co-worker had brought in these pickles and it was love at first bite.

The recipe is very easy to follow but it does have a lot of ingredients.

First, fill a large glass jar with sliced green tomatoes.  It try to cut all the pieces the same size. 

In a saucepan, mix 1 1/4 oz. (1 whole bottle) of pickling spice with 1 quart of water.  Simmer for 15 minutes.

Add 1 pint white vinegar, 1/2 cup kosher salt, 1-2 cloves minced garlic, 1tsp. dill weed, 6 hot cherry peppers - diced, and 1/2 tsp. cherry pepper seeds (optional).  Pour this mixture over your green tomatoes.

Screw on the lid and keep refrigerated.  Pickles are ready to eat after 3 weeks. 

Note:  If jug is not filled to 1/4 inch from top, add boiled water.

The original recipe was called Brodsky's Pickled Green Tomatoes.  It came from a website called mountainbreeze.com.  I wanted to link to their site and give them credit, but they have shut the site down due to a family death. 

I'm rewriting the recipe here for printing purposes.

Brodsky's Pickled Green Tomatoes
1 gallon jar
1 1/4 oz. pickling spice
1 pint white vinegar
1/2 cup kosher salt
1-2 cloves of garlic, minced
1 tsp. dill weed
6 hot cherry peppers, diced
1/2 tsp. cherry pepper seeds (optional)

1.  simmer pickling spice in 1 quart of water for 15 minutes.
2.  quarter firm green tomatoes to fill the jar.
3.  add all ingredients
4.  set in fridge for 3 weeks.

*if jug is not filled to 1/4 inch from top add boiled water to top off.

1 comment:

  1. Those look yummy. Maybe next year when I have a garden I can can too. : ) I have always wanted to learn how.


I'd love to know what you're thinking. Please feel free to leave ideas and comments.