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Pickled Green Tomatoes<\/p>\nPickled Green Tomatoes<\/p>\n
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A couple lb. of hard green tomatoes<\/p>\n
\u00bd cup pickling and canning salt<\/p>\n
4 or 5 garlic cloves, crushed<\/p>\n
Extra virgin olive oil<\/p>\n
1 T. fennel seeds and\/or chiles to taste<\/p>\n
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Core the tough stem-end of the tomatoes and cut them into easy-to-eat sized slices, about \u00bd-inch thick. Mix tomato slices, garlic, any spices, and the salt in a bowl. Layer salted slices in a non-reactive container (a large ceramic crock, glass jar, or deep bowl). Place a round of parchment on top and press it down onto slices. Put a flat plate about the diameter of the container on top of the parchment. Weight the plate with something heavy (a gallon paint can, a pail of rocks, etc). Put the crock(s) in a cool place for two weeks (we use our unheated garage), covered with plastic trash bags. After the two-week ferment, the pickles will have flattened some. Rinse in a colander and remove the garlic. Pack the rinsed tomatoes in sterilized jars and cover with olive oil, use a clean chopstick to remove any air bubbles, and make sure everything is submerged in oil. They are ready to eat right away. Refrigerate for up to 3 months (we\u2019ve had them last closer to a year).<\/p>\n","protected":false},"excerpt":{"rendered":"
Pickled Green Tomatoes A couple lb. of hard green tomatoes \u00bd cup pickling and canning salt 4 or 5 garlic cloves, crushed Extra virgin olive oil 1 T. fennel seeds and\/or chiles to taste Core the tough stem-end of the tomatoes and cut them into easy-to-eat sized slices, about \u00bd-inch thick. Mix tomato slices, garlic, any spices, and the salt in a bowl. Layer salted slices in a non-reactive container (a large ceramic crock, glass jar, or deep…<\/p>\n