Tomato Pickle

This recipe let's you make a firm, mild green tomato pickle from green tomatoes that are still on the vine at the end of the summer. My recently published book Tried and True Recipes from a Caterer's Kitchen (www.eloquentbooks.com/TriedandTrueRecipes.html) describes the natural fermentation process using two kinds of bacteria and yeast from the air. Fermentation is complete in five to eight days.

• Ready In: 10 mins
• Serves: 8-12
• Yields: 2 quarts

Ingredients

• 2  lbs tomatoes, green, firm, fresh, unblemished with no pink spots
• 3  garlic cloves, peeled and crushed
• 2 -4  fresh chili peppers, slit on one side
• 2  teaspoons dry dill weed
• 1  tablespoon  dill seed
• 1  tablespoon  pickling spices
• 2  tablespoons pickling salt (canning)
• 4  cups water

Directions

1. 1. Wash green tomatoes thoroughly. Cut them into halves or quarters so the pieces or no larger than a walnut.
2. 2. Place garlic and chilies into a two-quart glass jar or crockery pot. Pack tomatoes tightly into the jar.
3. 3. Heat water until lukewarm, add pickling salt and stir until dissolved. Add dill weed, dill seeds and pickling spice and pour over tomatoes until they are totally submerged. Cover with a clean, small plate so all tomatoes are submerged.
4. 4. Cover with a cheesecloth, label and let ferment at room temperature.
5. Start checking pickles after three days and continue testing daily. Scrape off any scum that may form on top of the liquid. The tomatoes turn translucent and sour with a pleasing fermenting scent in five to eight days. As soon as they are sour for your taste but still crisp, remove cheesecloth, cover the jar with a lid and refrigerate.
6. They keep firm and good in the refrigerator for three to four weeks.