MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pickled Green Tomatoes
Categories: Vegetables, Herbs, Chilies, Preserving
Yield: 3 quarts
3 1/2 lb Green heirloom tomatoes;
- sliced in 1/2" rounds
1/4 c Jalapenos with seeds;
- sliced in 1/2" rounds
1 1/2 ts Coriander seeds
3/4 ts Fennel seeds
3/4 ts Yellow mustard seeds
3/4 ts Black peppercorns
1 1/4 c Apple cider vinegar
1 1/4 c Rice vinegar
1 1/4 c Water
1 c Sugar
1 1/2 Star anise pods
1 Green cardamom pod; cracked
1 Fresh bay leaf
Sterilize three 1 qt canning jars, along with their rings and lids.
Divide the tomato slices, jalapeno slices, coriander seeds, fennel
seeds, mustard seeds, and peppercorns among the jars, packing them
in tightly.
Combine the vinegars, water, sugar, star anise, cardamom pod, and
bay leaf in a large nonreactive saucepan and bring to a boil over
high heat, stirring to completely dissolve the sugar.
Strain the mixture into the jars; discard the solids.
Wipe the rims and threads clean, place the lids and rings on the
jars, and tighten the rings.
Cool the jars to room temperature, then refrigerate the jars and
allow the tomatoes to cure for 1 week before eating.
Tightly sealed, the tomatoes will keep for up to 2 months in the
refrigerator.
Note: For longer storage, the tomatoes can be processed according
to the instructions for water bath canning.
Recipe by Peter Glatz
RECIPE FROM:
https://www.illinoistimes.com
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