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Richard in Cincy

NYC Deli style salt-brined Garlic Pickled Green Tomatoes

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Joined: Dec 12, 2005

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Posted to Thread #30570 at 1:24 pm on Oct 26, 2018

Another winner from the Gourmet Cookbook. I have yet to make any recipe from this book that hasn't been stellar!

Makes 6 quarts

9 tablespoons of Kosher salt
2 tablespoons of pickling spice
12 sprigs fresh dill
12 garlic cloves, peeled and lightly crushed (I used 36)
6 dried hot red chiles
6 pounds green tomatoes, halved crosswise or quartered if large
6 quart canning jars with lids and screw bands

Sterlize jars and lids.

Drain jars and invert.

Add to each jar: 1 1/2 tablespoon salt, 1 teaspoon pickling spices, 2 dill sprigs, 2 garlic cloves (I added 6), and 1 chili in each jar.

Pack each jar with as many tomatoes that will fit in.

Fill jars with boiling water leaving 1/4 inch space at the top.

Wipe the rims, place lids, screw on bands.

Allow 1 month in the fridge for the flavors to develop before using.

Note: mine sealed with the boiling water and canning lids. But I am keeping them in the fridge as per the recipe instructions. I think they would be fine at room temp if the canning lids seal. Also, I rotate my jars every couple days to make sure everything is evenly distributed. Just a gentle over and back.


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