Renee Erickson, a Seattle-based chef and the culinary force behind Boat Street Pickles, suggests making a batch of pickled green tomatoes to preserve a taste of summer. Her recipe calls for beefsteak tomatoes, but any tomato, as long as it's green, will do. This pickle, she says, is a succulent condiment for hamburgers, roast chicken, and charcuterie.
Pickled Green Tomatoes
- 1 1/2 quarts white wine vinegar
- 1 1/2 cups sugar
- 1/2 teaspoon sea salt
- 4 cloves garlic, sliced thin
- 2 pounds green beefsteak tomatoes, sliced into wedges 1/2" to 3/4" thick
1/2 cup fresh tarragon leaves, stems removed
1. In a stainless-steel saucepan, combine the vinegar, sugar, salt, and garlic. Bring to a boil. When the sugar has dissolved, add the tomatoes. Simmer over low heat for 10 minutes, or until the tomatoes are tender but not mushy.
2. Strain the tomatoes, reserving the liquid in one container and tomatoes in another. Add the tarragon to the liquid. Refrigerate both until cool, then combine. Spoon into lidded glass containers and refrigerate for up to 3 months.
Learn more about how to make pickles.