Serenbe Style and Soul

with Marie Nygren



October 2013



Green Tomato Pickles

Written by , Posted in Recipes

  • 3 cups thinly sliced green tomatoes
  • 1/2 cup thinly sliced onions
  • 1/2 cup cherry bomb peppers
  • 5-10 cloves garlic
  • 1 teaspoon fennel seed
  • 2-3 sprigs fennel blossom or parsley
  • 2 cups apple cider vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup kosher salt

Combine vinegar, water, sugar, and salt in a nonreactive pot and bring to a boil. Stir to dissolve sugar and salt. Pour the mixture over the vegetables in a large glass bowl and cover with a plate to submerge. Let stand at room temperature until cool. Then can place in a plastic container and refrigerate. Good for 1 month.

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