So winter is coming, and yet there is so many vegetables out on the vine in the garden. That only means one thing PICKLE time! Yup, my favorite thing to do is pickle and jam. I look at pickling as preserving the greatness that the summer grows, so when the winter come and my cravings for summers produce comes I can get my fix. Your canned goods are also lovely Thanksgiving or Christmas house warming gifts. Plus picking is super easy and flavor combinations are endless. My friend was overloaded with some beautiful green tomatoes, peppers and dill, but the frost was about to come. I had made some great jalapeño raspberry jam, but its time to pickle those green tomatoes.
I am going to use:
.625 Cups Kosher Salt
6 Cups Water, Filtered, Hot
4 Each Bay Leafs (Fresh if available)
9 Cloves Garlic, Smashed
1.5 Teaspoons Fennel Seeds
1 Teaspoons Red Pepper Flakes
2 Cups Apple Cider Vinegar
20 Stalks Dill, Quartered
4 Each Serrano Peppers, Quartered
3 Each Sterilized 1quart Canning Jars, lids and bands, waiting in a hot water bath
First step after sterilizing the canning jars is the combine the kosher salt, bay leafs, garlic, fennel seeds and red pepper flakes with the water in a pot. Place over heat until the salt has devolved, let rest for 5 minutes.
A cool little trick I learned over the years is placing an egg in its shell, raw, in the brine solution (salt and water) and if it floats it has the correct portions of salt and water. If the egg doesn’t float, don’t fret just put a little bit more salt in until it begins to float! Remove the egg from the water and add in the apple cider vinegar and bring to a steady simmer for 3 minutes.
Clean, core and cut the green tomatoes in half or quarters.
Now its time to remove the cans from there hot water bath and divide the: dill, Serrano peppers and green tomatoes equally and pack them into the jars leaving about three quarters of an inch of head room.
Ladle the brine solution over the tomatoes up to the brim of the jars, evenly distributing the bay leaf and garlic.
Place the sterilized lids on the top and twist on the bands. Let the jars cool on a towel to prevent the jars from staining your counter tops!
There you go! You got some delicious spicy fennel-y pickled green tomatoes that you can enjoy all year round…. or share with your loved ones!
Pickle your heart out…