pickled tomatoes and cucumbers 1 cup distilled white vinegar 1 1/4 cup distilled water 3 tablespoons kosher salt 1 pound firm green tomatoes or cucumbers 1/2 serrano chile, stem removed 6 medium garlic cloves, peeled and sliced in half 4 tablespoons dill seeds 1/2 tablespoon whole black peppercorns
directions Make sure you have really clean bottles and lids. The lids must have good rubber seals. The best thing to do is buy canning jars and lids. Sterilize them by submersing them in a boiling water bath. Add to each jar equal amounts of garlic, dill seeds, and peppercorns. Thoroughly wash the cukes and tomatoes and slice them in halves or quarters. Remove the stem ends. Divide them up evenly among the jars leaving about 1/2" - 3/4" of space at the top.
Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 2 days in the refrigerator. Product will last up to one month.
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