Smoky Pickled Green Tomatoes with Garlic

By Erinswan

Ingredients

• Smoky Pickled Green Tomatoes with Garlic
• 5 ish pounds green (and some pink on the inside) tomatoes
• one small white onion, sliced into slivers
• six cloves of garlic, chopped/sliced
• smoked paprika/pimentón (The good stuff please.)
• black peppercorns
• bay leaves
• Brine: 1.5 quarts white vinegar, 1.5 quarts water, 6 tablespoons kosher salt

Details

Adapted from snowflakekitchen.wordpress.com

Preparation

Step 1

First thing’s first – turn on the canner and give your jars of choice a dunk to sterilize. Because its shoulder season and the canner hasn’t left the stove – you’re already halfway there. Bring a half vinegar-half water brine to a boil in another pot. I had leftover brine with this ratio, but no matter how much I try, I always seem to have leftover brine no matter what I do. Core and chop the green tomatoes into small chunks and toss with the garlic and onions. Add them to your hot jars. Top with smoked paprika – 1 teaspoon for doubters and 1 tablespoon for true believers. By true believers – I mean people who just can’t say no to putting it in everything. Don’t worry if you’re not there yet – you will be. Top with just off the boil brine, leaving 1/2″ headspace. Add hot, wet lids and rings and process for 10 minutes. Enjoy in a few months, when you’ve bottled up as much of summer’s bounty in your pantry as you can and you’re finally relaxing a little. If you can ever bring yourself to relax, that is…