- 3
Ingredients
- 2 pounds green tomatoes (about 6 medium)
- 2 garlic cloves, sliced
- 1 sprig fresh dill
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 tablespoons bourbon
Preparation
Step 1
Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among 3 pint jars, packing the tomatoes tightly in each jar. Place a few slices of garlic and a few fronds of dill in each jar.
In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.
Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to ‘float’, wedge a few more tomato pieces in there to keep them firmly packed.
Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.