Calling all BLT lovers, salad lovers, and straight up pickle lovers! We’ve got a delicious collaboration pickle with The Edible Peace Patch Project for you this week. The Edible Peace Patch Project is a non-profit in Pinellas county dedicated to healthy minds and bodies through educational gardening projects in Title 1 elementary schools all over the county! Students get to participate and actually grow food themselves in gardens on school property. The impact is so invaluable to our community. Not only do children get to learn about healthy eating, and see the harvest from their hard work, they also score higher on science tests and have strengthened social skills. We absolutely love this organization and were so excited to make a pickle with produce grown at the schools!
This is a southern style tomato pickle with a little hint of spice. We took nice and firm green tomatoes from The Edible Peace Patch Project garlic, allspice, red pepper flakes, clove and more to make a super addicting, but good for you pickle!
Pickled Green Tomatoes
Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)
In each jar:
• 1 cup of green tomato wedges (about 1 large green tomato per cup)
• 1 tsp minced garlic
• 1 tsp whole peppercorns
• 1/4 tsp allspice berries
• 1/4 tsp red pepper flakes
• 1 clove
For the brine:
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp pickling salt
Instructions for canning (see below for Quick Fridge Pickle Recipe):
1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.
4. While waiting, add the spices into each jar. Then pack in your green tomato wedges tightly but not so tight you squish the tomato.
5. Once brine comes to a boil take it off the stove and stir for a minute.
6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.
7. With a damp cloth or paper towel wipe the rim of each jar.
8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.
11. Put lid on and process jars for 10 minutes.
12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.
13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.
Quick Fridge Pickle Version:
Follow all instructions above from steps 2 to 8, then:
Allow to cool over night on the counter.
Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion.
We dare you to make the most bomb BLT you’ve ever had with these gems. We know we can’t stop eating them!
Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!
If you’re interested in volunteering with The Edible Peace Patch Project head over to their site here to see how you can get involved.