One last fall harvest at the Inn on the Creek, our Jackson Hole B&B, brought us just enough green tomatoes to make a delicious jar of refrigerator pickles. It was a great year in our garden, and we’re already excited about making it better and more productive next summer! In the meantime, we have these savory snacks to remind us of all our fun in the sun last season.
Refrigerator pickles are perfect for those of us who want to preserve some of the tastes of summer without the time-consuming process of canning. The tomatoes take just a few minutes of preparation, a week of immersion, and they will last at least a month in the fridge. We adapted our recipe from Gardening in the Mitten and Gardening Betty.
Refrigerator Green Tomato Pickles
Ingredients (for 2 pint jars):
½ to 1lb green cherry tomatoes
1 c. white vinegar
1 c. water
1 T. kosher salt
Whole black peppercorns
Wash the tomatoes and cut them in half, quartering the larger ones
For the brine, combine vinegar, water and salt in a saucepan and bring to a boil.
Meanwhile, place in each (clean and dry) jar 2 tsp. dill seeds, 1 tsp. mustard seeds, 1tsp. peppercorns, and 2 cloves garlic, peeled.
After the spices, pack in as many tomatoes as you can.
When the brine is boiling, pour the liquid into the jar, filling to within a ¼ inch of the brim.
Seal with lid and ring, and refrigerate for a week. Be sure to give the jar a shake at least once a day to allow the tomatoes to soak in all those good flavors. On day 7, dig in! Guests at this Jackson Hole B&B agree – these pickles are DILLicious!