|Green tomatoes ready to be pickled|
I had some okra and decided to add those as well. I used my favorite lemon peppers.The alum is added to allow the pickles to stay crisp. Pickling salt does not have any iodine or anti-caking agent. The iodine may turn the pickles dark and the anti-caking agents may turn the pickling liquid cloudy. In a pinch Kosher salt can be substituted. Kosher salt is not as dense as pickling salt so a little more Kosher salt will have to added than the recipes calls for.
Green Tomato Pickles
For the Pickles
18 Cloves of Garlic, Peeled
A Handful of Lemon Peppers, Stemmed and Cut in Half
4 Tsp of Olive Oil
4 Tsp of Pickling Spice
4 Tsp of Alum
2 Pounds (.9 kg) of Green Tomatoes, Quartered
6 Small Okra Pods
For the Brine
1.5 Quarts (1.4 L) of Water
1 Quart (.9 L) of White Vinegar
3/8 Cup (80 g) of Pickling Salt
I used one quart (.9 L) jar and two pint (.47 L) jars. I sterilized the jars and split the pickle ingredients between the jars (I put twice as much in the larger jar).
To make the brine, heat up the brine ingredients in a large pot. Bring to a boil, then reduce the heat so the mixture simmers for 15 minutes.