You will need sufficient refrigerator space to make Cochon's pickled green tomatoes, plus patience and a 5-gallon bucket.15 pounds green tomatoes 3/4 cup salt 3 quarts distilled white vinegar 3 quarts ...

Think beyond red when preserving these summer favorites. Bring vinegar, water, sugar, salt to boil in medium nonreactive pot. Stir to dissolve sugar, salt. Place garlic, shallot, dill, spices in hot ...

In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if ...

Erica Holland-Toll always has four different jars of homemade pickles in her refrigerator. Maybe five. If she's hungry when she gets home from her job as head chef at Lark Creek Inn, she makes a ...

Despite the fact that many equate fried green tomatoes with the eponymous movie (as well as book and café in Alabama) and the Southern part of the U.S., the recipe dates back to the late 1800s and ...

You don’t need to fire up a hot water canner to make these easy pickled green tomatoes, which can be eaten on their own or diced into nearly any dish requiring an extra shot of acidity. Instructions: ...

If you’re going to get into a pickle in the kitchen, you’d best go all the way. We commonly think of “pickles” as merely those jars of fermented cucumbers (that we so adore) that’ve been dilled, or ...

1 pint (about) green cherry or other small tomatoes1 large clove garlic, peeled1 teaspoon dill seeds1/4 teaspoon peppercorns1/4 cup white vinegar2 teaspoons pickling or noniodized salt Makes 1 pint.