| Servings |
|
Ingredients
- 2 cups green tomato
- 2 cloves garlic
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tsp dill fresh
- 2 tsp oregano
- 2 tsp black peppercorn
- 1/2 tsp tumeric
- 2 tsp sugar
- 1 tbsp salt
Ingredients
|
|
Instructions
- Wash a wide-mouth 1-pint mason jar and lid in hot soapy water. Rinse and let it air dry.
- Slice green tomatoes into wedges or slices. Pack them tightly into the jar.
- Peel the garlic cloves.
- In a small saucepan, combine garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Once the sugar and salt are dissolved, add oregano and pour the brine into the jar.
- Tap the jar on the counter to release any air bubbles, then screw on the lid tightly and allow it to cool to room temperature.
- Store in the refrigerator for at least 24 hours before eating.; the longer it stays the better it tastes.
- Keep in the refrigerator for up to 1 month.
Recipe Notes
Recipe by Tiziana Conte, Abma's Farm Head Chef