· 1
1/4 cup distilled water
· 2
tablespoons kosher salt
· 1
pound firm green tomatoes
· 1/2
serrano, stem removed
· 6
medium garlic cloves, peeled and sliced in half
· 4
tablespoons dill seeds
· 1/2
tablespoon whole black peppercorns
Method
1)
Make sure you have a really clean bottle and lid. The lids must have good
rubber seals. 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 submersing them
in a boiling water bath.
2)
Add the garlic, dill seeds, and peppercorns to the jar.
3)
Thoroughly wash the tomatoes and slice them in halves or quarters.
Cut out all bad spots and the stem ends. Cram them in the jar leaving about
1/2" - 3/4" of space at the top.
3)
Make the brine by combining the vinegar, water, and salt in a sauce pan or pot.
Bring to a boil, and stir until all the salt is dissolved.
4)
Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the
jar top, put the lids on and tighten. Age for at least 1 week in the
refrigerator.
Beware.
The brine will taste very salty at
first, but don't panic. The juices from the tomatoes will dilute the
concentration of salt in a week or 2.
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