57 minutes ago, Wayne said:
Mind sharing your recipe/method for your green tomato pickles?
I have tried quite a few methods, but this is the one I have stuck with. These are refrigerator pickles, but green tomatoes hold up very well and I have a jar or two from last season that is still tasty, firm and crunchy.
In a quart jar, add a little less than 1 TBS of kosher salt, 1 TBS of dill weed, 3 or 4 cloves of peeled and crushed garlic, 3 bay leaves and crushed red pepper to taste (optional). Pack with cleaned, trimmed green tomatoes. Fill to just an inch below the top with white vinegar. Top off with good water and refrigerate for about 2 months.