Every time we eat fried green tomatoes, Bruce starts reminiscing about the delights of the Kosher Pickled Green Tomatoes he had as a child. According to BJ, this delicacy was available in every Jewish deli in the north east, and many small markets carried Klausen's version of bottled Kosher green tomato pickles. I have checked the grocery shelves and delis all over South Carolina and beyond. I can assure you, there is not one pickled green tomatoes to be found in the Southeastern US. As far as I can tell, Klausen no longer makes that product line. Then one day it dawned on me; "It's only a pickle, for crying out loud. How hard can it be to make?". I pulled a copy cat recipe for a Klausen Kosher Pickles and adapted it for green tomatoes. So here is my version of a:
Kosher pickled green tomatoes recipe:
Yield. 1 quart jar
Preparation time. 90 minutes, aging time 1-2 weeks.
Preparation time. 90 minutes, aging time 1-2 weeks.
Ingredients
1 cup distilled white vinegar
1 1/4 cup water
3 tablespoons kosher salt
1 pound firm green tomatoes (about 5 plum tomatoes) or pickling cucumbers
(about 4)
1/2 serrano chile, stem removed (optional)
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
1/2 tablespoon whole black peppercorns
1 cup distilled white vinegar
1 1/4 cup water
3 tablespoons kosher salt
1 pound firm green tomatoes (about 5 plum tomatoes) or pickling cucumbers
(about 4)
1/2 serrano chile, stem removed (optional)
6 medium garlic cloves, peeled and sliced in half
4 tablespoons dill seeds
1/2 tablespoon whole black peppercorns
Directions:
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
submerging them in a boiling water bath.
They are in a lot of hardware and grocery stores. Sterilize them by
submerging 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"
to 3/4" of space at the top.
out all bad spots and the stem ends. Cram them in the jar leaving about 1/2"
to 3/4" of space at the top.
3) Make the brine by combining the vinegar, water, and salt in a
non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt
is dissolved.
non-reactive 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 2 days in the
refrigerator.
jar top, put the lids on and tighten. Age for at least 2 days in the
refrigerator.
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