Pickled Green Tomatoes Recipe
Welcome to a flavorful journey into the world of pickled green tomatoes. This tangy and crunchy delicacy has a rich history that spans across many cultures, but its roots can be traced to Eastern Europe
Equipment
- A large saucepan
- Sterilized glass jars with lids
- Tongs
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 6-8 firm green tomatoes
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 1 tablespoon sugar
- 2 cloves garlic, peeled
- 2 sprigs fresh dill
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust for spice preference)
Instructions
- Begin by washing the green tomatoes thoroughly and slicing them into thick rounds.
- In a large saucepan, combine the white vinegar, water, salt, and sugar. Bring this mixture to a boil, ensuring the sugar and salt dissolve.
- In each sterilized glass jar, place a garlic clove, a sprig of dill, black peppercorns, and red pepper flakes.
- Pack the tomato slices into the jars, leaving some space at the top.
- Pour the hot brine over the tomatoes, ensuring they are completely covered. Seal the jars tightly.
- Allow the pickles to cool to room temperature before refrigerating them. Let them sit for at least 24 hours for the flavors to meld together.