YOUR HEALTHY PLATE: HOT GREEN TOMATO PICKLES

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If you saw the photo of my haul of green tomatoes and the rest of “the best harvest of my life” last week, then you know what I’ve been doing.  I made my way through a whole bunch of recipes I’d never made before, including green tomato chutney, hot sauce, sauerkraut, pickled watermelon rind, and the aforementioned hot (as in hot pepper) green tomato pickles.  The house smells a little vinegar-y, but the pickles came out great!  They’re nothing like my Grandma Rosie’s green tomatoes, which were deliciously sour, garlicky, and completely different.  I’ve also given away a few jars, which has been an extra bonus.  



I did not actually put up the tomato pickles for long-term storage.  I just filled up glass jars and stuck them in the refrigerator.  Learning proper methods for canning is on the list of things I intend to get to in the next year or two.  I’m not really concerned about their shelf life in the refrigerator.  First, there’s so much vinegar in them that nothing could live.  Secondly, they’ll be gone long before there could even be a problem.  They go with everything, and were particularly good with scrambled eggs and applesauce for lunch the other day.  



Here’s the recipe:

8 cups quartered green tomatoes

2 cups chopped onion

3/4 cup chopped hot peppers

1 cup brown sugar

3 tablespoons salt

2 cups white vinegar

1 teaspoon celery seed



Place all the ingredients in a large pot.  Cook on high heat until mixture begins to boil, and remove from heat immediately.  Pour into clean jars and refrigerate.



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