The Ultimate Pickled Green TomatoesVeg

1

Slice 1–2 ripe tomatoes and mix with 1 tablespoon of salt to draw out moisture. Let sit for at least an hour or overnight.

2

Rinse green tomatoes thoroughly and separate them by size. Quarter or halve small tomatoes for snacking or salads; slice large ones for sandwiches.

1

Prepare the pickling spice blend by mixing cloves, chili flakes, allspice, coriander, mustard seed, dried chilies, bay leaves, and a cinnamon stick.

2

In a food-safe container, add garlic cloves, whole dried chilies, 2 tablespoons of the pickling spice blend, black peppercorns, chopped dill, and several slices of the pre-salted ripe tomatoes.

3

Create a salt brine by dissolving 2 tablespoons of kosher salt into 2 cups of room-temperature water.

4

Pour the brine over the tomatoes. Tap the jar to remove air pockets, then cover with a plastic wrap to keep tomatoes submerged. Secure with a coffee filter or clean rag and a rubber band.

5

Leave at room temperature for one week, then move to the refrigerator.

1

Create a brine by dissolving sugar and kosher salt into a mixture of 2 cups of water and 2 cups of white vinegar.

2

In a food-safe container, layer half of your green tomatoes, a quarter of an onion (thinly sliced), and the remaining tomatoes.

3

Add garlic cloves, a jalapeño (seeded for less heat, whole for more), and black peppercorns.

4

Pour the vinegar solution over the ingredients. Cover with plastic wrap and a lid. Refrigerate and enjoy after a few hours.

1

Follow the same procedure as the Classic Vinegar Pickled Green Tomatoes, using the same vinegar solution.

2

Add extra aromatics to the jar: a cinnamon stick, cloves, hot curry powder, brown sugar, pickling spice, and cardamom powder.

3

Combine all ingredients in the container, fill with the vinegar solution, cover, and refrigerate.