"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Brian’s Pickled Green Tomatoes, by Brian Horn, is from Horn/Horne Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 qt. green tomatoes (small) quartered 1 Tbsp. salt 1 tsp. Lawry’s seasoning salt 3 to 4 cloves of garlic 1 sprig of dill (optional) 5 - 6 pods of hot pepper (poke holes in pepper) White Vinegar
Bring white vinegar to a boil. Pour over tomatoes and let stand. Pack tomatoes, pepper, garlic, in a jar. Put salt and spices on top. Pour hot boiling vinegar over tomatoes. Put lids on and screw on bands. You can use other spices you like such as mustard seed, onion, cloves, pickling spices. Whatever spices you like. Experiment!!
Pickled okra can be used instead of Green Tomatoes
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