I washed the green tomatoes and picked some other veggies I had on hand; garlic (which turned blue - I'll write a post explaining why you should use pickling salt next week!) peppers, celery, carrots, and thinly sliced shallots. Next, I made the brine:
Fresh Garden Vegetable Pickles
enough brine for about 4 quarts of vegetables
1/4 c. salt - use pickling salt!
1 quart vinegar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1 tablespoon whole allspice
1 tablespoon whole cloves
1 pound sugar
Boil the above ingredients together and add vegetables and cook for about 2 hours. Seal pickled vegetables and brine in clean, hot sterilized jars.
Quite simple, and now my fresh bounty is preserved for the cold months ahead. I'll serve them as an hors d'oeuvre when I have friends over for cocktails.
Related: Recipe: Pickletini
(Image: Kathryn Hill)