Photo by Tamika Adjemian
I purposefully harvest green tomatoes all summer long just to fry them with cornmeal batter seasoned with salt, chili powder, and smoked paprika. When hot and sultry weather has the tomatoes coming in fast, I’ll start pickling green ones just to keep up the harvest until the first frost. By now, you’ve probably guessed how this pickle came to be. Pair these tomatoes with fried chicken or fish, or layer them on a grilled ham and cheese sandwich with a slather of mayo on the lettuce.
Yield: 2 pint jars.
- 1-1/;2 cups white vinegar
- 1 cup water
- 2 teaspoons salt
- 1/;2 teaspoon cayenne
- 3 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1/;2 teaspoon ground black pepper
- 3 to 4 medium-sized green garden tomatoes, sliced into 1/;4-inch rounds
Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the tomatoes. Bring to a simmer.
Layer the tomato slices in clean, hot jars, leaving 1/;2-inch headspace. Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon.
Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.
Discover more pickling inspiration and recipes:
- Create Unique Pickling Brines
- Honey Lime Corn Recipe
- Juniper-Pickled Mushrooms Recipe
- Spiced-Orange Pickled Beets Recipe
- Almost-Traditional Vegetable Mustard Pickles Recipe
Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at www.TamikaAdjemian.com or on Instagram @TamikaAdjemian.
Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.