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Photo by Aglaia Kremezi

Hard green tomatoes are ideal for pickling.

    • 2-3 pounds firm green tomatoes, large or small
    • 1 large or 2 medium onions, quartered or cut into 8 pieces
    • 4 cloves garlic, halved lengthwise
    • 3-4 bell peppers, red or green, seeded and each cut into 6 long pieces
    • 3-4 fresh or dried chilies, halved lengthwise with scissors but left attached at the stem
    • 4 bay leaves
    • 2-3 tablespoons coarsely crushed coriander seeds

The Brine:

    • 1 quart white vinegar 

    • 1/2 cup water
    • 2 tablespoons honey 

    • 3 tablespoons salt
    • 2 cinnamon sticks

Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers--sweet and hot--onion, garlic, and bay leaves in alternating layers to fill jars up to about 1/2 inch from the rim. Sprinkle with some coriander seeds.

In a stainless pot bring the vinegar, water, honey, salt, and cinnamon sticks to a boil. Stir to dissolve the honey and salt and remove from the heat. Discard the cinnamon sticks and pour enough brine to cover the vegetables in the jars, but still leaving 1/2 inch space at the top (leftover brine can be used for other pickles). Seal the jars and let stand for about 10 days before serving.