Jewish Deli Style Pickled Green Tomatoes
½ serrano or jalapeno chile
1 pound firm green tomatoes about 4 green tomatoes
6 cloves garlic
2 tablespoons dill seeds
½ tablespoon whole black peppercorns
1 cup distilled white vinegar
1 cup of water
2 tablespoons Kosher Salt
Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut the tomatoes in half and cut the big ones into quarters. . Peel the garlic cloves and slice them in half lengthwise.
Prep the bottle. Make sure you have a really clean bottle and lid. The lid insert should be new so that it has a good seal. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submerging them in a boiling water bath.
Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2″ – 3/4″(12.7 – 19.1 mm) of space at the top.
Make the brine. Combine the vinegar, water, and salt in a saucepan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4″ (6.4 mm) of the top. Wipe the jar top, put the lids on, and tighten.
Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.
The brine will taste very salty at first, but don’t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.
one 8 1/2″ x 4 1/2″ loaf
3/4 cup light brown sugar or dark brown sugar, packed
2 tablespoons milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups Unbleached All-Purpose Flour
2 cups grated or shredded zucchini, somewhere between firmly packed
3/4 cup chopped walnuts, toasted until golden
Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. I line my baking pan with parchment paper cut to fit the pan.
In a medium-sized bowl, beat together the brown sugar, milk, vegetable oil, eggs, and vanilla until smooth.
Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth.
Stir in the zucchini and walnuts.
Scoop the batter into the prepared pan, smoothing it if necessary.
Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean.
Remove the bread from the oven, and cool it in the pan for 10 minutes. Turn it out of the pan onto a rack to cool completely. For best results, don’t slice until it’s cool.
Store the bread at cool room temperature, well wrapped, for several days; freeze for longer storage.