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Instructions copied from Miami Herald (Harry Kramer's own words) so not in approved format. Be sure to wash tomatoes well and sterilize jars and tops. I have always had successful results with this recipe.
"Take a jar, 32 ounces or larger and line the bottom with celery cuttings -- leaves or stalks or both.
Add 6 to 8 garlic cloves.
Pack sectioned green tomatoes into the jar.
Add 3 to 4 ounces of white vinegar.
The final touch is the salted water. To each 8-ounce measuring cup of hot tap water, add 1 teaspoon salt--any salt, granulated or coarse. Fill the jar cup by cup with this mixture. It won't take many cups, but if you find that you need only a little to reach the top of the jar, make a full cup and pour out the rest. Cover the jar. Keep on the counter for about 2 days. Here you experiment but about 2 days is generally about right.
At this point you refrigerate the tomato pickles. The tomatoes, if they last that long, will stay fresh and crisp in the refrigerator for months. And all this without chemicals."
Posted by Rema Comras
Nutritional Info Per Serving: N/A