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Green tomatoes are unripe tomatoes. They are a lot firmer, have allot of crunch and can be handled a lot more than a juicy red ripened tomato. They are oftentimes fried or pickled due to their firmer texture and lack of evolved flavor. Green tomatoes don’t offer too much flavor on their own they need a little help to help amplify it. With pickling you can play on the firmer crunch of the tomato similar to a pickle and the brine flavor combinations are limitless.
Dill is a fine herb that gives pickles that classic pickle flavor. It’s grassy in flavor and offers a light citrus flavor.
Mustard Powder is dry, tart and flavorful. Its gives the green tomato brine a zest bite similarly to the horseradish and vinegar.
Peppercorns are a great addition for a small bite of heat in the pickles. The black peppercorns add a more upfront palette coating spice while the pink peppercorns add a mild sweet heat.
Horseradish adds some zest similar to mustard powder. Together all the spices play off each other to make a really flavorful brine.
Pepper seeds are the main feature to any pickled vegetable. They are almost as important as the vegetable alone. The pepper seeds controls the spice level of the jar. The more mild the pepper the sweet the pickle the hotter the pepper the hotter the jar. When selecting peppers you want to utilize the seeds first since the seeds take up less room than slicing the jalapeno itself. If you’d prefer a hotter jar use hotter peppers. The heat from the peppers only gets stronger while the jar sits.
Vinegar is the main liquid for the brine. It’s diluted a little with water so it doesn’t totally break down the tomatoes. If you prefer a less sour pickle start with reducing the vinegar before adjusting the spices. Any vinegar reduced, replace it with water.
Green tomatoes can come in all shapes and sizes. So when making green tomatoes for pickling its best to select tomatoes that can fit into the width of your largest jar. If you select tomatoes that are too large for your jar simply, slice the tomato halves in slices.
This brine is a tart vinegar brine for making sour dill hot pickles, If you prefer anything less than sour, reduce the vinegar from the recipe by 1/4 cup and replace it with water. When making the brine you want to combine the water and the vinegar together and heat it up enough to dissolve the salt. Bringing the vinegar to a hard boil for any extended periods of time is unnecessary. Reduce the heat and remove the pan from the stove once the salt is dissolved. Only once the brine is cooled for 5 minutes should you add the garlic, seeds, jalapenos and herbs. Adding the herbs and jalapenos after the vinegar has a moment to cool will keep the dill, garlic and jalapeno bright and vibrant. The vinegar is going to break everything down in time, keeping the liquids cooled gives you a crisper hot green tomato. Once the liquid is cooled to the touch the you can pour it over the stacked green tomatoes.
This recipe is good for about 3 mason jars of tomatoes. When layering make sure the tomatoes are not too tight or else the garlic, herb and seeds will have trouble getting between the layers. if you specifically want slivers garlic and seeds at the bottom add a layers at the bast of the jar before layering.
Chill the tomatoes immediately after jarring. The tomatoes can be served 30 minutes for a light flavor after making or can last two weeks refrigerated. Serve the hot pickled green tomatoes as nice snack, on a sandwich or a wrap.
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