Kelsey Barnard Clark, in her latest cookbook, Southern Get Togethers: A Guide to Hosting Unforgettable Gatherings, shares her go-to way for preserving summer’s bounty with these quick pickled green tomatoes.
recipe 
yields
Serves 4-6
3 cups apple cider vinegar
¾ cup salt
¾ cup mustard seeds
¾ cup coriander seeds
¾ cup dill seeds
4 to 6 bay leaves
1 tablespoons sugar
4 green tomatoes, cut into ½ in rounds, or 4 cups green cherry tomatoes, halved
1 onion, thinly sliced
6 to 8 garlic cloves, peeled
Ingredients
steps
- In a medium pot, combine the vinegar, salt, mustard seeds, coriander seeds, dill seeds, bay leaves, sugar, and 3 cups of water and bring to a boil. Continue boiling until the sugar and salt are dissolved, then remove from the heat.
- In a 9 by 13 casserole dish, combine the tomatoes, onion, and garlic. Add the pickling liquid and let cool to room temperature. Enjoy right away or store in an airtight container in the refrigerator for up to 1 week.
Date Published: 09.16.24
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Recipe Excerpted from
Southern Get Togethers: A Guide to Hosting Unforgettable Gatherings by Kelsey Barnard Clark, © 2024. Published by Chronicle Books. Photographs © Antonis Achilleos.
