From Alice Enevoldsen
Green Tomato Pickles!
- 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.
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.