Pickled Green Tomatoes

“Cold Process”
Sterilize Ball Canning jars and lids.  Boil for 10 minutes.
Drain on clean towels.  Allow to air dry.
Cut up the green tomatoes. And pack them into the jars. Add one or two cloves of garlic and some red pepper flakes to each jar.
Garlic may turn blue, it is okay.

Bring equal parts of water and white vinegar to a boil for 10 minutes, add sea salt.
1 gallon of water and vinegar add 1/2 c sea salt
1/2 gallon of water and vinegar add 1/4 c sea salt
1 quart of water and vinegar add 2 T sea salt

Let the water/vinegar mixture cool to a warm temperature and then fill the tomato jars with the liquid.

Place the lids on tight.  Allow to sit on the counter for 24 hours.
Then place in the refrigerator.  Ready to eat in about 3 months.

To serve:  Drain and rinse tomatoes, add fresh garlic, toss with feta and serve.

From: Fran Palazzolo