2021 Week 20 Newsletter
Recipe Adapted From Love & Lemons
This recipe is the closest I have ever come to the incredible pickled green tomatoes that I used to buy at City Feed when I lived in Boston, MA. You can of course forgo the bourbon, but I recommend giving it try. The pickles are fantastic in sandwiches (especially grilled cheese!), diced and tossed with eggs, or just eaten as a snack!
~Rae
1 pound green tomatoes
1 garlic clove, sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon salt
1 tablespoon sugar
½ tablespoon whole black peppercorns
¼ teaspoon red pepper flakes
1 ½ tablespoons bourbon
Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among jars, packing the tomatoes tightly in each jar. Place a few slices of garlic in each jar.
In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring to a simmer until sugar is completely dissolved. Remove from heat and add bourbon.
Pour brine over pickles, filling jars to within 1/4 inch of the top. Make sure all of the tomatoes are fully submerged. If they start to ‘float’, wedge a few more tomato pieces in there to keep them firmly packed.
Screw on jar lids and refrigerate for at least 3 days to allow pickles to fully pickle, and after that pickles will keep in the refrigerator for up to 2 weeks.