Green Tomato Pickles

From Alice Enevoldsen

• dozens and dozens of green tomaotes.

Brine (per quart)

• 1 cup white distilled vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
• 1 cup water
• 1 tablespoon canning salt (MUST BE canning salt)

Dill/Garlic Pickle Spice (per quart)

• 1 teaspoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 2 tablespoon dill seeds
• 3 fresh bay leaves
• 4 garlic cloves, peeled

Curry Spice (per quart)

• 1 teaspoon curry powder
• 1/4 teaspoon fenugreek
• 1/4 teaspoon mustard powder
• 1/2 teaspoon ground cumin
• 1/2 teaspon turmeric
• 1/4 teaspoon ground black pepper
• a bunch of ground cayenne to your liking
• 1/4 cup packed brown sugar
• 1/4 teaspoon cumin seeds
• 3/4 inch fresh ginger root, sliced into thin coins

Directions:

So I modified the recipe from Garden Betty ^[2].

Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.

Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.

Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.

The green tomatoes will be pickled in three weeks.

Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.