Jewish Deli Style Pickled Green Tomatoes

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Ingredients


½ serrano or jalapeno chile

1 pound firm green tomatoes about 4 green tomatoes

6 cloves garlic

2 tablespoons dill seeds

½ tablespoon whole black peppercorns

1 cup distilled white vinegar

1 cup of water

2 tablespoons Kosher Salt

Directions


Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut the tomatoes in half and cut the big ones into quarters. . Peel the garlic cloves and slice them in half lengthwise.


Prep the bottle. Make sure you have a really clean bottle and lid. The lid insert should be new so that it has a good seal. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submerging them in a boiling water bath.


Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2″ – 3/4″(12.7 – 19.1 mm) of space at the top.


Make the brine. Combine the vinegar, water, and salt in a saucepan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4″ (6.4 mm) of the top. Wipe the jar top, put the lids on, and tighten.


Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.


The brine will taste very salty at first, but don’t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.


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