Pickled Green Tomatoes

Serve these great pickled tomatoes as a side to grilled dishes or sandwiches. The basic brine was based from Tara's basic pickling brine recipe.

Ingredients:

about 1 pound small, green tomatoes (washed, stems removed)
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

Directions: 

In a large enough saucepan, add water, vinegar, kosher/sea salt bring to a strong simmer, stirring until the salt has all dissolved.

Sterilize your glass containers by submerging them in a pot of boiling water.

Place tomatoes in glass containers and add hot bring until the tomatoes are completely covers.

Allow the bring 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.

The tomatoes can keep in the fridge for a few months, as long as no mold, scum, spoiling occurs. Check the jars regularly.

Yield:  1 Lb.Total Time: 15 Minutes

Source: DeborahProvencher