Pickled Green Tomatoes

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Amazing recipe, easy to do. The tomatoes are quite spicy which is no problem for us. We added whole cloves of garlic in the jars as well. They are great with cheese and crackers for an appetizer or along side a juicy steak.

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I have to go with a 3* for now. You use all these spices in the brine but nothing tells you to filter the brine as it pours. The pictures show none of the spices that were used in the brine. It smells wonderful. I varied the heat by no chiles in one jar, one in a jar and two in another. We'll see how it goes.

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leave out chille peppers add 3 pinches of dill . it makes a good salt dill

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I've canned green tomatoes before with good results. However, this recipe was a disappointment. They were very sour and way too spicy. It was like eating hot peppers soaked in vinegar. I reviewed the ingredients and measurements, thinking that I must have made a mistake, left something out or put in too much of something, but alas, I had followed the recipe precisely as written. I could not recommend this recipe to anyone.

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So there we were, an early frost, loads of green tomatoes on the vine and what to do? Bingo! Ask Michael Symon... all we can say is these are surreal. If you have the left over cherry and regular green tomatoes, don't let them go to waste. It was quick, easy and well worth the wait.

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Hey there Iron Mike!
I saw this recipe in the Food Network Mag last month and absolutely fell in love. I made this exactly to your specifications, except for the peppers. I had to use red cherry hots instead because I couldn't find the others. They came out gorgeous, the brine is wonderful. I entered them in the Stark County Fair, 50 miles south of Cleveland in good old Canton, Ohio. My first time entering and I won a blue ribbon TODAY with your recipe! Thank you so much! This is great fun! I thank you for sharing this Blue Ribbon Recioe!