Flavorful gems before the fruit reaches ripeness. Incredibly different from their red counterparts, green tomatoes are uniquely delicious in their own right - a combination of sweet and sour. They are one of only a few crops we enjoy here in Florida that are truly seasonal. These pickles are sweeter than you might expect initially, but if you can bear to let the flavor develop for a couple of weeks before devouring them, they’ll evolve into a spicy-sweet combo that is crazy good in a sandwich.
Method:
1. Slice tomatoes and stack in a wide mouth jar leaving a 1/2 inch of headspace.
2. Combine remaining ingredients in a saucepan over high heat until boiling, then reduce heat to low. Simmer for 10 minutes.
3. Ladle hot pickling liquid into sterilized jars leaving 1/2 inch headspace. Cap with lids and bands. Let sit for two hours and then refrigerate.
4. Serve up later mater.
Ingredients:
4 med green tomatoes
1 tsop pickling salt
1/2 c sugar
1/2 tsp yellow mustard seed
1/2 tso fennel seed
1/4 tsp smoked paprike
1/8 tso red pepper flakes
3/4 c acv
3/4 c water
