RECIPE: Pickled Garden Delights By Cindi Sullivan - News, Weather & Sports

RECIPE: Pickled Garden Delights By Cindi Sullivan

At the end of the growing season, you might find yourself with an overabundance of produce to deal with. One of my favorite ways to preserve things is by making pickles.

Take, for instance, all of those green tomatoes that are left on the plants -- why not make green tomato pickles?

The smallest tomatoes can be left whole. Firm tomatoes that are larger can be cut into quarters.

I use a simple pickling solution:

2 ½ cups white vinegar
2 ½ cups water
¼ cup pickling salt

Put the tomatoes into clean, sterile jars; add a hot pepper and a couple of cloves of garlic and a heaping tablespoon of dill seed.

Then I pour the boiling solution into the jars. Seal the jars and process in a water bath for 15 minutes.

Of course, you can always adjust ingredients according to your own taste. This recipe always works well with carrots, green beans, okra, peppers, and brussel sprouts.   

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