3 cups ea: brown sugar & apple cider vinegar
1 tsp ea: celery seed, mustard seed, & turmeric
1/2 cup kosher salt
1 large onion sliced
1/2 cup minced garlic (optional, but damned good)
1 large bell pepper (red or orange for color) in 1/4” chunks
2 1/2 Tbsp crushed red pepper flakes or cayenne pepper (again, optional, but damned good)
Mix well, and add enough green tomato (or cucumber) slices to fill a one (1) gallon jar. Refrigerate ten (10) days, shaking daily.
Store either refrigerated or frozen. After pickles are eaten, the juice makes a good meat marinade.
I like these much better with green tomato chunks than cucumber. "Standard" recipe is cucumbers, and no pepper or garlic, the way my Momma used to make them.
1 tsp ea: celery seed, mustard seed, & turmeric
1/2 cup kosher salt
1 large onion sliced
1/2 cup minced garlic (optional, but damned good)
1 large bell pepper (red or orange for color) in 1/4” chunks
2 1/2 Tbsp crushed red pepper flakes or cayenne pepper (again, optional, but damned good)
Mix well, and add enough green tomato (or cucumber) slices to fill a one (1) gallon jar. Refrigerate ten (10) days, shaking daily.
Store either refrigerated or frozen. After pickles are eaten, the juice makes a good meat marinade.
I like these much better with green tomato chunks than cucumber. "Standard" recipe is cucumbers, and no pepper or garlic, the way my Momma used to make them.
