Pickled Green Tomatoes

Name: Pickled Green Tomatoes
Prep time: 13 h 18 min
Cook time: 13 h 18 min
Total time: 13 h 18 min
Yield: 8
Cuisine: Global
Ingredients: 4 bay leaves; 4 Tbsps black peppercorns; 6 Fresno chile peppers, halved lengthwise; 2 liters cider vinegar; 2 cinnamon sticks; 59 milliliters coriander seeds; 59 milliliters cumin seeds; 10 cloves garlic; 2 kilograms green tomatoes; 2 teaspoons ground mace; 118 milliliters honey; 4 Tbsps kosher salt

You can never have too many side dish recipes, so give Pickled Green Tomatoes A mixture of bay leaves, cider vinegar, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 13 hours and 18 minutes.

Instructions

Special equipment: What you'll Need:4 quart-size canning jars with lids Large deep pot with lid Round wire rack that fits inside the pot or clean empty tuna cans (to keep the jars from direct heat) Jar lifter or tongs Rubber spatula Clean dish towels

Ingredients you will need

Tuna

Equipment you will use

Canning Jar

Kitchen Towels

Wire Rack

Spatula

Tongs

Pot

Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well.

Ingredients you will need

Water

Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.

Ingredients you will need

Water

Tuna

Equipment you will use

Wire Rack

Pot

Make the brine.

Ingredients you will need

Brine

Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly.

Ingredients you will need

Cinnamon Stick

Cumin Seeds

Peppercorns

Bay Leaves

Ground Mace

Vinegar

Chili Pepper

Clove

Garlic

Honey

Water

Salt

Equipment you will use

Sauce Pan

Remove the chiles and bay leaves with a slotted spoon

Ingredients you will need

Bay Leaves

Chili Pepper

Equipment you will use

Slotted Spoon

Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board.

Ingredients you will need

Tomato

Equipment you will use

Cutting Board

Knife

Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves

Ingredients you will need

Bay Leaves

Tomato

Chili Pepper

Water

Equipment you will use

Tongs

Fill and close.

Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.

Ingredients you will need

Tomato

Equipment you will use

Spatula

Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes

Ingredients you will need

Water

Equipment you will use

Pot

Remove and let cool.

Transfer the jars to a kitchen towel.

Equipment you will use

Kitchen Towels

Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool

Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.

Ingredients you will need

Tomato

Pickles