Green tomato pickles

These are refrigerator pickles. An easy recipe when there are extra green tomatoes in your garden. You prepare the green tomatoes, prepare the brine and assemble. The result is a crunchy hot pickle. Makes 3 pints.

Ingredients

Green tomatoes, cut, 4 cups

Jalapenos, 2 or 3

Garlic, 6 cloves

White vinegar (5% acidity), 1 cup

Water, 1 cup

Canning salt, 1 ­teaspoon

Preparation

Rinse tomatoes, cut off stem end. Cut into halves or chunks. Use sterilized pint canning jars. Cut jalapenos into fourths. Peel garlic cloves, leave whole. Into each jar add tomato, garlic cloves and jalapeno. In medium saucepan, add water, vinegar and canning salt. Slowly heat, stirring, until salt dissolves. Ladle into jars to cover tomatoes. Make additional brine if necessary. Refrigerate at least two weeks.

Serving suggestions: Add to a charcuterie board or chop and use with an egg omelette or fried potatoes. Keep refrigerated.