Sprout & Pea

I lovvvve pick­led green toma­toes. I often buy them in large jars and snack on them when I’m hav­ing a crav­ing for some­thing tangy, which hap­pens quite often.  Truth be told, I like pretty much any­thing that you would nor­mally find pick­led.  I’m a tang and tart-​​addict.

I’ve always wanted to try pick­ling my own green toma­toes so when I came across this recipe the other day, I decided it was about time.  That was, until I got to my local mar­ket and found that the golf ball sized green toma­toes were nearly $5 each.  So, I set­tled for pick­ling the cucum­ber I had from Rooftop Farms that was sit­ting on my kitchen counter.  Toma­toes, cucum­bers, it didn’t mat­ter — this recipe cre­ated the per­fect pick­led veg­etable and it was so sim­ple. Here is the recipe from White On Rice Cou­ple…

about 1 pound small, green toma­toes /​ cucum­bers
2 quarts water
1 cup white vine­gar
1/​2 cup can­ning & pick­ling salt (can use sea salt or kosher salt, just make sure it fully dis­solves)
2 tea­spoons cel­ery salt
2 cloves minced gar­lic
chili flakes (optional for a lit­tle heat!)
glass con­tain­ers for pickling

1. In a large enough saucepan, add water, vine­gar, kosher/​sea salt bring to a strong sim­mer, stir­ring until the salt has all dis­solved.
2. Ster­il­ize your glass con­tain­ers by sub­merg­ing them in a pot of boil­ing water.
3. Place tomatoes/​cucumbers in glass con­tain­ers and add hot brine until they are com­pletely cov­ered.
4. Allow the brine in the jars to cool, then cover and put in fridge. You’ll want to wait a few days for the to fla­vor develop before eating.