On Friday, I was cleaning up the veggie garden and I had so many green tomatoes. Last year I made fried green tomatoes but this year I wanted to try something new. I decided to try pickled tomatoes. It’s a very easy process and hopefully pretty tasty. I don’t like tomatoes but everyone else in the family does.
Here’s what I did:
1. Sterilize your canning jars in boiling water
2. Wash tomatoes, cut off stem and cut in half (mine were cherry tomatoes)
3. Combine and boil 1 cup white vinegar, 1.25 cups water and 3 tablespoons kosher salt for 1 pound of green tomatoes
4. Put a clove of garlic and 1 tablespoon of dill seeds and 1/2 tablespoon whole black peppercorns into each jar or one large jar (I used 3 smaller jars). You can also add other seasonings, like a chili pepper
4. Pour the hot mixture over the tomatoes to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten. Age for at least 2 days in the refrigerator. ENJOY!
I also had lots of left over basil, which I love and use a lot. I washed all of the leaves and let them dry than put them in the freezer on a baking sheet. Once they were frozen I put them in a freezer zip lock bag. By individually flash freezing them first you retain the green color, otherwise they often will turn black. Click for some other options.
I also had lots of basil that I wanted to freeze.