Once again I ended up with green tomatoes. I had seeds left over from last year and though I’d give growing them another go. However, as of the end of April (like October for the Northern Hemisphere) many of the tomatoes were still green. So, the sauce was only a middling hit last year. In fact we just polished off the last of it a few days ago as part of a freezer cleaning out effort. So something a bit more immediate. More useful, and requiring far less tomatoes.
So as you can see not so many. I did actually get some red ones this year. And I only had a few plants as well. But these have been sitting outside off the plants, on the vine, failing to ripen any more. So time to pickle them!
I read about a few green tomato pickle recipes, but they all seemed like bread and butter pickles (so sugary) and involved onions. I’m still onion free for the baby so that was out. And I’m not a huge fan of sugary pickles. So I thought I’d adapt my refrigerator pickle recipe to these.
Pickling spice, dill seed, salt and vinegar:
Now, on measurements. What I did was add about 1/4 cup pickling spice, a tablespoon or more of dill seed, maybe a cup or two of while distilled vinegar, and 1/4 cup of salt. These are guesses as I just kind of put things in. Taste it before adding your sliced tomatoes. It should be vinegary, but light. I think that’s about a 2 liter container (so around 1/2 gallon).
This is what vinegar looks like:
Now before adding the tomatoes I topped up my mix with boiling water fresh from the kettle. I didn’t fully fill my container, but I wanted the salt dissloved and the liquid warm for the tomatoes.
Put in the fridge to cool and cure. Only a day later I’ve had them on cheese and tuna sandwiches and they are light, flavorful and crisp. Yum!