We’ll see how these turn out! I went online looking for a recipe for green tomato refrigerator pickles and didn’t really find anything conclusive. Thought I heard about this on KCRW’s Good Food, but couldn’t find the story there. Sigh.
I went to All Recipes and looked around and got some ideas and winged it. Kind of like the recent zucchini bread experiment where I kind of used ideas from two different recipes, which turned out well.
I had such good luck with the grape tomatoes this year. Couldn’t let these last few go. There are also a couple of Mr. Stripey heirloom tomatoes in there. Here’s what I did:
Washed and packed all the tomatoes + two small garlic cloves each into several jars until I found a fit in these two jars that I could actually find lids for. (Don’t get me started on the whole frustration of not being able to find the right lids!)
Filled them with the Moscato grape vinegar I found at the Monte Carlo Deli in Burbank. Just use something you like.
Poured the vinegar into a saucepan. Added pickling spices, a little sugar and a little salt and heated until the sugar/salt were dissolved.
Put the empty jars in a hot tap water bath to reduce the chance of them cracking.
Poured the hot vinegar over the tomatoes.
Closed up the jars.
Placed them on the kitchen window sill for a photo shoot. (You can skip this step, but I urge you not to. They’re beautiful!)
Put them in the fridge. The recipes said that the cooking time is half an hour. Really? I’m leaving them in for at least a week, but probably will want to eat them before a couple of weeks are up. Hmmm… if they’re good I think I can rustle up another jar full from the plants and take them to Thanksgiving.