Pickled Green Tomatoes

By Erinswan

Adapted from David Lebovitz, Michael Ruhlman and Michael Symon’s pickle recipes
Makes four pints or two quarts of pickles

Ingredients

• Makes four pints or two quarts of pickles
• 2 qt cherry tomatoes or about 6-8 full size tomatoes – firm and very green
• 2.5 c water
• 2.5 c white vinegar
• 3 T kosher salt
• 3 T sugar
• 4 garlic cloves, peeled
• 4 T coriander seed
• 4 T yellow mustard seed
• 4 T black peppercorns
• 4 bay leaves
• 4 small red chiles, optional

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from mrswheelbarrow.com

Preparation

Step 1

Bring water, vinegar, salt and sugar plus the garlic clove to boil in a non-reactive saucepan. Boil 5 minutes.
Poke a hole with a toothpick, knife blade or skewer in each of the cherry tomatoes.
Quarter the whole tomatoes.
Pack into sterilized jars.
Add 1 T each of the seeds, 1 bay leaf and one chile to each pint jar. Double the quantities if you are using quarts.
Pour the hot brine over the tomatoes. Cover and allow to cool.
Refrigerate for a week before sampling.