By Gwen35 on October 13, 2007
"It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)"
Serving Size: 1 (63 g)
Servings Per Recipe: 96
"This is very similar to the recipe that my Mom would make when were were kids. We didn't salt the tomatos and let stand overnight, we sliced and cooked immediately. My grandfather would put these pickles on everything. Come to think of it, I believe he ate most of these pickles all by himself.
An excellent recipe well worth making!"
"I just made a batch of these pickles. I tasted them while they were hot, and taste is great. I notice that white sugar is printed instead of white vinegar, so I submitted a correction. I would appreciate knowing how long you processed them in the water bath. thanks I sure will enjoy them. Chef#577177"