Green Tomato Kosher Pickles
recipe at a glance
4 stars - 2 reviews
ready in: over 5 hrs
serves/makes: 1 quartrecipe id: 34360cook method: stovetop
10 small green tomatoes or cucumbers
1/2 cup vinegar
2 cups water
3 cloves garlic
2 red peppers, dried
1/4 celery stalk
1/4 cup salt
1 bay leaf
Place green tomatoes (or cucumbers) in a quart jar. Bring vinegar, water and salt to a boil, cool, and add to the jar with bay leaf, garlic, red peppers, celery. Seal tightly.
Let stand at room temperature for 3 days. Open and taste. Store in refrigerator.
ratings & reviews
|Nov 3, 2010 cadgal
I love salty pickle things, but this was so salty I had to throw them out. Will try this again but with much less salt. Love that it is so easy, but want to be able to eat them too.
Nov 15, 2008 victory76Member since: November 15, 2008
I've always loved the pickled green tomatoes from kosher delis. So when we trimmed back our cherry tomato plants this summer, I decided to try this recipe with all the little green tomatoes that were sacrificed. I substituted a bit of celery seed, since I didn't have any celery stalk.
The resulting pickles were not exactly the same as the deli pickles I remember, but they are good in their own right...perhaps a bit spicier and saltier. My husband, though, loves these and actually thinks they are better than the ones at the deli!
All said, I plan to make this recipe again at the end of the season.