Green Tomato Refrigerator Pickles
Published in: The Pantry Gourmet
6 large cloves garlic
3 small hot peppers -- seeded
3 small dill heads
3 teaspoons mixed pickling spices
3 onions
2 sweet red peppers
4 large carrots
5 green tomatoes
5 cup water
2 cup white vinegar
Peel and quarter the cloves of garlic, and divide them among 3
sterilized quart jars. Halve the hot peppers and put 1 pepper in each
jar. Place 1 dill head and 1 teaspoon pickling spices in each jar. Cut
the onions into thin wedges. Then slice the sweet red peppers and
carrots into strips, and cut into 11/2-inch lengths. Core the tomatoes
and cut each tomato into 6 wedges. Distribute the vegetables in the jars.
Heat the water and vinegar to the boiling point. Put a spoon in each
jar to disperse the heat and prevent the jars from cracking, then pour
the hot water and vinegar mixture into the jars. Cover the jars and
refrigerate. Let sit for at least 2 weeks before eating. The pickles
keep for at least 1 month if refrigerated. Makes about 3 quarts.
Variation: Add 1 teaspoon hot pepper flakes to each jar.
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