Pickled Green Tomatoes

Pickled green tomatoes, fits in perfectly with Greek food philosophy – throw nothing out! In Greek, pickled vegetables are generally called “toursi” so these would be “Prassines Tomates Toursi”.

Cooler temperatures have arrived and with the chances of frost hitting gardens, it was time to pick the last of the tomatoes in the garden.

If you’ve never pickled anything, green tomatoes are a good place to start. They are firm, a little bite, obviously tangy, briny and a mild sweetness from the tomato itself. I like’em!

Pickled Green Tomatoes

approx. 2 lbs. green tomatoes

2 cloves of garlic, sliced

Optional: springs of fresh dill, handful of pickling spice mix

Brine

2 1/2 cups water

1 cup distilled white vinegar

1 Tbsp. pickling salt

1. Regardless if using new or used Mason jars, place in the dishwasher for a full cycle. Always new lids.
2. Rinse your tomatoes. Cut the larger tomatoes into wedges, smaller tomatoes in half and keep small ones whole. Tightly pack tomatoes and garlic in jar(s).
3. Add all your brine ingredients into a pot and bring up to a boil. Simmer for 5 minutes then pour into the filled jar(s), leaving a 1/2 inch gap on the top.
4. Wipe the rim clear of any liquid and place band and lid on, screw on tightly. The jars should “pop” and form a seal. If not, place those jars that didn’t pop into a water bath for 10 minutes.
5. Allow to cool, store in a cool, dark place (cellar) for up to one year.