About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Friday, August 17, 2012

Grandma T's Pickled Green Tomatoes

This original recipe came from the grandmother of one of my best friends. This is a most delicious treat! You can eat these with bread, crackers, or use them for a topping on pasta. My favorite way is to use them as a topping on shredded raw zucchini.

You'll notice that there are no measurements. It's all going to depend on what you have on hand and what your taste preferences are. My jars are heavy on the garlic and red pepper but I chose not to add herbs.

You will need:
•Ball pint-sized canning jars with a wide mouth
•Green tomatoes
•Sea salt
•White distilled vinegar
•Good quality extra virgin olive oil
•Fresh garlic either crushed or thinly sliced (a lot of it)
•Crushed red pepper flakes
•Fresh herb of your choice from the following-basil, oregano, or parsley. Or you can choose to not use any.

1. Slice HARD GREEN tomatoes very thin.

2. Salt both sides of each piece and put it them in a colander.

3. Put the colander in the sink and put a weight on top of the tomatoes. I used a large kettle of water that fit inside the colander. Let the tomatoes drain over night.

4. The next day put the tomatoes in a GLASS bowl and cover them with white distilled vinegar. Cover the bowl with a plate or a towel. Leave it on the counter for 3 days.

5. On the 3rd day drain the vinegar out of the tomatoes and begin the canning process.

6. Layer in the jar in this order-tomatoes (2-3 slices), 1 tablespoon of olive oil, red pepper flakes, garlic, herb of choice.

7. Continue this layering process until you are about 1/2 to 1 inch from the top of the jar. The last layer needs to be olive oil and it must cover the top of the tomatoes. Add 1 tablespoon at a time do you don't end up with too much.

8. Put the lid on the jar and then the ring. Push down the middle button to force the seal and then screw on the ring tightly. Put the jars in a cupboard until they are ready to eat. Let sit for a couple days before eating. Once you open a jar you must refrigerate it!

You can find this and other great recipes on Allergy Free Alaska!

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