Calling Quail Farm

For Garlic Awesome

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Lovely Pickled Green Tomatoes

From Garlic, Garlic, Garlic by Linda and Fred Griffith

Makes 5 quarts.

I alter this recipe by increasing the amount of garlic and chilies, so that we can eat them as a vegetable as well as a seasoning!


1 ¼ cups kosher salt, plus more if needed

3 quarts of water

1 quart cider vinegar

4 ½ pounds green tomatoes, preferably plum (less, if you are increasing garlic and chili)

5 fresh red chili peppers (or more if you prefer)

15 plump garlic cloves (or more if you prefer)

5 heads fresh fennel seeds (or 5 tsp of dried seeds)

5 heads fresh dill

20 stalks fresh dill weed


Have 5 freshly sterilized wide-mouth quart canning jars, still in their hot water, and 5 jar tops, prepared according to package directions.

In a large, nonreactive saucepan, combine salt and water. Mix until salt is dissolved; let brine rest for 10 minutes. If a raw egg in the shell does not float in brine, add salt, a few tablespoons at a time, until it does float. Remove egg. Add vinegar and bring brine to a boil. Simmer briskly for 2 minutes.

Using special canning tongs, carefully drain sterilized jars. Divide tomatoes among them, leaving about 1 inch of head room. Then pack 1 chili (or more), 3 garlic cloves (or more), 1 fennel head, 1 dill head, and 2 stalks dill weed into each jar.

Ladle brine into jars to just above the neck. Cover jars with sterile rings and lids. Let stand on a towel in a cool place for 24 hours. Tighten lids and store.

If you prefer, process jars in a water bath for 15 minutes.


Filed under garlic recipes garlicrecipes green tomatoes pickles pickled garlic