Well, its not actually mine. One of my friends dads used to make them and I got it from him.

I was talking to another arfcommer a couple weeks ago and the topic of canning came up which made me think of these. He wanted the recipe so I thought you might too.


In each jar:

1 grape leaf
1 bay leaf....I'm not a big fan of these but I always put some in. Usually half a leaf.
2 garlic buds
dill
3 hot peppers
green tomatoes.

I quarter the bigger tomatoes. Green cherry tomatoes work well too.

The brine is pretty simple:

1 1/2 quarts vinegar. I've always used white vinegar but it probably doesn't matter.
1 1/2 quarts water.
1 cup canning salt.

Pour your hot brine into your pre-packed jars, install lids and water bath. Charlie (the person who came up with this recipe) does not water bath. I do, but just long enough to make sure everything is hot, maybe five or ten minutes. Any longer and the skins on the tomatoes peel and the tomatoes get mushy.

The grape leaf gives them a unique flavor and I believe helps to keep them firm. These might be an acquired taste, the first time I tried them I wasn't so sure but I love them now.

tag

This will be REALLY fun to do with my family.  I can't wait!

Well mine turned out mushy.

I do not hot pack mine.
Just boil the pickle, pour it in the jar, let it cool and stick it in the fridge.
I have not died yet.

Dammit man, try it again....no time in the canner this time, just hot brine.

Mine are pretty damn good

Out of green toms.  Did just like your recipe called.  They have good flavor............

Just figured out what I am going to do.


Mine will become relish.