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Green Tomato Kosher Pickles
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- #34360
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
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
directions
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.
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nutrition data
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reviews & comments
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.
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.