Spicy Green Tomato Pickles
This green tomato pickle recipe combines the best of Jewish deli pickles and Southern-style pickles. Fermented for 4 to 10 days rather than brined in a vinegar solution, these delightfully sour pickles are worth the wait; they make a great snack, side or topping for burgers and sandwiches. Be sure to use firm green tomatoes without any blush of pink, as ripening tomatoes will turn mushy during fermentation.
Make Ahead Tip: Refrigerate fermented pickles for up to 1 year.
Equipment: Two 1/2-gallon or one 1-gallon container (crock, glass jar or food-grade plastic bucket), quart or gallon sealable plastic bags