Fresh Pickled Green Tomatoes

Here’s a delicious way to use up green tomatoes. Sweeten them with sugar, or add any herb or spice you like—tomatoes are incredibly versatile. These are ready to eat after about a week of refrigeration. I am not sure how long they will last…maybe a month?

green tomatoes

Enough liquid for about 2 pints

1 1/4 c water

1 c white vinegar

1 T salt

smashed clove garlic (1-2 per jar)

jalapeno pepper, cored, seeded, and sliced vertically (1/2 per jar)

bay leaf (1 per jar)

whole peppercorns (10/jar)

green  tomatoes, cored and quartered

Boil vinegar, water, and salt until salt is dissolved. Meanwhile, layer tomatoes with other ingredients, packing the jars  tight. Slip bay leaves and jalapeno between the inside  of  the jar and the frit. Pour hot liquid over tomatoes, seal, and let cool. Refrigerate.

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