This refrigerator pickle doesn’t require any canning. Though the pickled tomatoes are technically edible immediately, the flavors meld over time, so I recommend trying your best to wait 2 weeks before devouring. They will continue to get spicier and tastier as they pickle.
(Stephanie Thurow)
Makes 2 pints 2 pounds green tomatoes, cut into bite-sized chunks (4 cups)
4 cloves garlic, halved
2 jalapeño peppers, halved (or habaneros, for more heat) For the Brine 1 cup water
1 cup white distilled vinegar (5 percent acidity)
1 teaspoon canning salt or sea salt, or 1 1/4 teaspoon kosher salt Wash the tomatoes, remove the stems and any bruised or flawed areas, and chop into bite-sized chunks….