Pickled Green Tomatoes (from jp)

Pickled Green Tomatoes (from jp)
This crunchy, sour pickle comes from Eastern Europe and is popular in North America, where it is an essential item in any good delicatessen.

Yields about 2 pints, keeps 1 year refrigerated.  Serve with meat, cheese, or with drinks.

2 lb green tomatoes
2-3 fresh or dried red chilies
a few sprigs of dill
2-3 bay leaves
1-1/2 tbsp mustard seed
1 tbsp black peppercorns
4-5 cloves
4 cups cider vinegar
1/2 cup water
4 tbsp honey or sugar
1 tbsp salt

Lightly prick each tomato in several places with a wooden toothpick. Arrange in hot, sterilized jars with the chilies, dill, bay leaves, and spices.

Put the vinegar, water, honey or sugar, and salt in a noncorrosive saucepan.  Bring to a boil and boil rapidly for 5 minutes, then remove from the heat and let stand until warm.

Pour the warm vinegar into the jars.  If there is not enough liquid to cover the tomatoes, top off with cold vinegar then seal.  The tomatoes will be ready to eat in 1 month, but improve after 2-3 months.



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