Fridge Pickled Green Tomatoes

Motivation
We had quick pickled green tomatoes on a Charcuterie plate at Husk a couple of years ago. When my tomatoes refused to ripen, I decided to try my own twist on that. I made these in (8) 4 oz mason jars, so each is a reasonable serving size for 2 people.

Ingredients: Jar

• 6 - 8 green tomatoes
• 3 garlic cloves
• 2 t dried dill

Ingredients: Pickling liquid

• 2 cup white vinegar
• 2 cup water
• 2 T kosher salt
• 2 T brown sugar
• 1 T whole black peppercorn
• 1 t red pepper flake
• 2 T Knob Creek bourbon

Mise en Place

Wash each jar. If there is sanitizer available, dunk each jar and lid after a good wash.

Slice the garlic into paper thin sheets and add it to the bottom of each jar. Quarter larger tomatoes, and halve smaller ones. Slice the tomatoes 1/4" thick segments and stack into each jar. Pack them in tight, but leave 1/2" of space at the top. sprinkle a tiny bit of dill into each jar.

Method

Bring vinegar and water to a simmer, add salt, sugar and spices. Once sugar is dissolved, remove from heat and add bourbon. Immediately fill each jar, leaving 1/4" of head room. Close jars and refrigerate for at least 5 days. These should keep for 3 months.

Serving Options

Charcuterie plates, pulled pork sandwiches, and any other recipe that calls for a dill pickle.