|PGT with my dead tomato plants|
I read in a recipe book that pickled green tomatoes are excellent on salads, and I am thinking ahead to January when good tasting tomatoes will be hard to come by. So, I pickled my stash and the results came out excellent. I started out by using a recipe from one of my favorite canning books - the Ball Complete Book of Home Preserving, but I took some liberties by replacing the dill with some premium pickling spice I had from Penzeys, and I added some Ball Pickle Crisp to insure that these tomatoes don't get mushy in the jar. The results came out better than I expected - tangy, spicy and firm. I think they will be great on a salad this winter.
PGT (Pickled Green Tomatoes)
makes 7 pints
3 1/2 c cider vinegar
3 1/2 c water
1/4 c pickling salt
5 lb green cherry tomatoes or quartered small firm larger tomatoes
14 cloves garlic
1/4 cup mixed pickling spices
Ball Pickle Crisp
In a large saucepan, combine vinegar, water salt and bring to a boil, stirring to dissolve salt. Pack tomatoes into hot jars and leave a generous 1.2 inch headspace. Add 2 cloves garlic, 2 t pickling spice and a pinch or so of Pickle Crisp to each jar. Ladle brine over tomatoes, wipe rim and place lids on jars and adjust bands. Process in a boiling water bath for15 minutes.