Pickled Green Tomatoes and Cucumbers

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Oh I am just pickled tink!

Need a minute for that?

Truth be told, this whole pickling thing wasn’t even my idea. Last weekend, Aaron had zipped out to the store to pick up some fly traps I thought (hi, my house is invaded. I’m like, where is the body?), but upon arrival, he slipped out of his little gray orthopedic shoes and placed them next to his walker because he had just bought baby cucumbers, dill and vinegar, for HE WAS GOING TO PICKLE SOMETHING, BY GOLLY.

 

Me, “Uhhhh what’s all this? And did you get the fly traps?”

Him, “Yeah, yeah. Got ‘em. Man, have you SEEN how many green tomatoes we have out in the garden? I’ve been reading up on how to pickle them, so I went ahead and bought some cucumbers to pickle too!”

Me, “Are you serious? You’ve been READING UP on this? Well, good luck and let me know how it goes, GRANDMA.”

 

Him, “Ohhhh no you don’t.  You’re taking pictures. You’ll be glad you did.”

Me, “Whatever. So . . . you must have been really upset when Golden Girls ended, huh?”

Him, “Your face is a golden gi – JUST TAKE PICTURES.”

So pickling really isn’t that big of a deal. I MEAN DILL. Get it? Dill pickles? Pickles? That you pickl – okay.

It just requires a little bit of patience, which I’m happy to report that so far in my 36th year of livage, I’ve gotten a whole .00001% better at!

You basically fill your jars with whatever vegetables you want to pickle. We had green (and a few pink) tomatoes, baby cucumbers, a few straggler green beans and peppers from the garden, fresh dill and a few garlic cloves. And coriander seeds! Aaron sliced some cucumbers in the shape of actual pickles and I have no idea why but I giggled embarrassingly hard.

 

And see, what happens is: you boil some cider vinegar with pickling (or kosher) salt and some water for a smidge. Then you pour the hot potion into the jars. Then you wave your hands over each jar and chant, “Mecca Lecca High Mecca Hiney Ho!”

But you make sure no one actually sees this part.

And then you put the lids on them and tiiiightly close them. THEN, you place the jars into a huge pot filled with water and you boil them for like 15 minutes or so. After the boilage, you remove them from the hot water, and set them aside and listen for the little pops from the lids, ensuring that your house will not be haunted by ghosts for the next 25 years.

WHAT I AM SERIOUS.

Then, 7 days later, you pull the jars from the fridge and maaaarvel at the weird colors they all became. But wait! Taste a pickle. You pickled! You seriously pickled! And that is one fine tasting pickle rawt thar.

Put together a little pickled plate with peppers and pickles and positively pucker your pie hole!

I’m so proud of my grandmother I MEAN HUSBAND.

Pickled Green Tomatoes and Cucumbers:

What it took for 5 jars:

* 2 cups green cherry tomatoes
* 8 baby cucumbers
* 1 cup loosely packed fresh dill
* 5 cloves garlic (one per jar)
* 1 Tbs. coriander seeds
* 2 cups cider vinegar
* 1/3 cup pickling or kosher salt

Rinse all the veggies. Remove the stems from the tomatoes. Slice the cucumbers to your preferred shapes and sizes. We sliced a few lengthwise for one jar, and we diced a few others for a couple of separate jars.

Fill the jars with a mixture of tomatoes, cucumbers, garlic cloves and coriander seeds. We had a few green beans and random little peppers from the garden, so we threw those into a few jars as well. Push the dill down in the jars around the veggies.

Pour the vinegar, salt and 1 1/4 cup water into a large pot. Bring to a boil, reduce heat and simmer on medium high for 5 minutes.

Pour the hot liquid into each jar. Tighten the lid on each jar and set aside.

Back in the large pot, fill with water and bring to a boil. Add the tightly closed jars and boil for 15 minutes. Using tongs, remove the jars from the hot water and set aside until you hear the lids pop, meaning they’ve pressurized and won’t give you hepatitis C.

Store in the fridge for at least 7 days, letting the pickling magic unfold and bedazzle the veggies.

*Add pickled veggies to sandwiches; garnish your Bloody Marys (like below, omg), or eat as is!

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19 Responses to Pickled Green Tomatoes and Cucumbers

  1. Tracey Evans September 10, 2012 at 9:05 am #

    I love pickled anything! Photos are beautiful as always! I just got a book on home preserving. Hope to make some yummy stuff! I love that green oval pot!!! :)

  2. Paula - bell'alimento September 10, 2012 at 9:15 am #

    Those look mighty tasty! My Moms sends me home with a huge box of canned pickles every summer. We love making refrigerator pickles (no canning involved) too.

  3. Lisa September 10, 2012 at 9:58 am #

    For the first time this year, I pickled okra and peppers. I believe you called me a grandma three times in yer post!! Hummph. By the way, nice Oliver reference.

    • Bev Weidner September 10, 2012 at 10:11 am #

      Hahah! I’m tooootally kidding about the grandma thing. I was mainly teasing my husband for being a 35 year old, oh, MAN and having this huge desire to pickle. Made me giggle.

      So glad someone got my reference!

  4. GingerMae September 10, 2012 at 10:08 am #

    Hey, it’s making a comeback! Saying that since I spent the entire weekend canning jam and pizza sauce. And I don’t feel a day older than, well maybe a day. I didn’t sit down once this weekend which I surely felt this morning!

  5. Laurie {Simply Scratch} September 10, 2012 at 11:15 am #

    You my friend are a rock star!

  6. Brian @ A Thought For Food September 10, 2012 at 11:57 am #

    These look rockin’! What a great way to preserve those wonderfully tart green tomatoes!

  7. Averie @ Averie Cooks September 10, 2012 at 12:48 pm #

    I love that you’re pickling things!! Delish! I was on a pickling and canning kick awhile back & need to start up again. I want your pickles!

  8. Kelsey @ K&K Test Kitchen September 10, 2012 at 5:18 pm #

    Oh my gosh! My mom used to can or pickle everything in sight and probably the saddest day ever was when she stopped (like seriously, canned peaches all winter long are the bomb.com). Anyways, I guess I never realized how easy it was! Also, loving that you used the pickled goodness for some Bloody Marys!!

  9. Julie @ Table for Two September 10, 2012 at 7:04 pm #

    ooo girl, i love this!! i haven’t pickled anything yet haha but i need to try! pickle tickle!

  10. Sandy @ RE September 10, 2012 at 8:14 pm #

    You’re a girl after my own heart.

    Yummy!

  11. Katie September 10, 2012 at 10:10 pm #

    This recipe came just in time for my mini-freak out about all the green tomaters in my garden. Thank youuuuu.

  12. Chung-Ah | Damn Delicious September 10, 2012 at 10:59 pm #

    What gorgeous photos! I totally want to come over and cook in your kitchen :)

  13. Julia {The Roasted Root} September 11, 2012 at 1:35 am #

    I love everything pickled and have never tried pickling at home! I’d definitely be pickled tink to try out pickled green tomatoes!

  14. Katie @ Blonde Ambition September 11, 2012 at 12:05 pm #

    I have pickled cucumbers before and felt super impressed with myself. But I only ate half of them because after a week I convinced myself I had done something incorrectly and was going to give myself botulism.

  15. Sarah September 12, 2012 at 1:45 pm #

    Did you really have to put them in the fridge?!? I thought the whole point of the water bath and lid popping was that the jars could just sit in a cool, dry place for like 100 years (or maybe just 12 months) sans refrigeration. I made dilly beans in this way last year and never put them in the fridge. Just curious…

    • Bev Weidner September 12, 2012 at 1:56 pm #

      Oh, I just put them in the fridge because I had 5 jars and didn’t have space for them anywhere else! But I put other jars of pickles and peppers in the fridge too, to keep them cool. It’s up to you though. If you prefer to keep them in the pantry, go fer it!

  16. Roxana | Roxana's Home Baking September 12, 2012 at 4:24 pm #

    I love pickles and even tho I make a little, most of them come from the store, I just don’t have the patience! Kuddos to your husband

  17. Rachel November 13, 2012 at 10:14 am #

    Great photos! Tip for you and readers – if you’re canning anything in a hot water bath for long-term storage, you need to have the jars completely submerged by at least an inch! I just started canning this year, and that is the one point that I see and hear over and over and over again. You do not want to give your loved ones of yourself botulism!

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