Pickled Green Tomatoes
- 3 dry birdseye chile peppers
- 1 bay leaves
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 2 cinnamon sticks
- 1/2 teaspoon whole cloves
- 1 teaspoons pickling spice
- 4 tablespoons black peppercorns
- 9 cloves garlic
- 6 cups cider vinegar
- 1 cup water
- 1/4 cup honey
- 4 tablespoons kosher salt
- 3 pounds green tomatoes
- Slice tomatoes and pack into sterilized jars. Bring remaining ingredients to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove chiles, ladle brine into jars leaving 1/4 inch headroom. Process jars in a hot water bath for 15 minutes. Turn off and let jars stand in hot water 10 more minutes. Remove and allow to seal at least 6 hours. Label jars and store unopened for up to 1 year. Develops best flavor after 90 days of aging. Refrigerate after opening.
birdseye chile peppers, bay leaves, coriander seeds, cumin seeds, cinnamon sticks, whole cloves, pickling spice, black peppercorns, garlic, cider vinegar, water, honey, kosher salt, green tomatoes
Taken from www.epicurious.com/recipes/member/views/pickled-green-tomatoes-50104069 (may not work)