Domesticity

I made pickled green tomatoes on Saturday.  24 half-pints in just an hour.  I got the recipe from my friend Natalie.  Our family is addicted.  Serve them on rice crackers with a little cream cheese.  Delish.

The recipe:

12 pint jars, sterilized

Pack into each jar:

1 or 2 red Thai bird chiles

1/4 jalapeno chile

1 large garlic clove, halved

1/2 tsp dill seed

Fill with sliced or chunked green tomatoes

Boil:

6 cups white wine vinegar

3 cups water

3/4 cups salt

Pour boiling mixture into jars leaving 1/2" head space.  Put lids on and place rings on loosely.  Turn jar upside down and leave to cool.  Make sure that jar has sealed by pushing on the top of the lid.  Let pickle for 2-3 months.