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.
Source: EatingWell Magazine, May/June 2014
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Nutrition Facts
Serving Size:
1/4 cup Per Serving:
11 calories; protein 0.6g; carbohydrates 2.4g; dietary fiber 0.5g; sugars 1.7g; fat 0.1g; vitamin a iu 346.1IU; vitamin c 11.4mg; folate 5.3mcg; calcium 8.5mg; iron 0.3mg; magnesium 5mg; potassium 96.3mg; sodium 79mg.
Exchanges:
1/2 vegetable