A great, simple quick pickle for unripe, firm tomatoes.

PGTs are generally made out of necessity rather than desire. My most recent batch was the result of double disasters: a hailstorm and a demoralizing case of blossom end rot. Not wanting to lose any of my precious crop, I opted for a batch of salsa verde (using a combination of green tomatoes and tomatillos that had also been knocked down by hail) and also a big jar of pickles. You’ll also find this to be helpful at the very end of the tomato season when the vines might be laden with green fruit, but that first cold front is approaching fast and there’s no chance of the tomatoes ripening. In this case, you make pickles or have a lot of fried green tomatoes with crab salad, which are not terrible outcomes.

Makes about 1 quart

1 pound green tomatoes, quartered and cut into ¼” thick slices

1 tbsp Kosher salt

2 cups apple cider vinegar

¾ cup brown sugar

1 tbsp pink peppercorns

1 tbsp yellow mustard seed

8 cloves

3 cardamom pods

1 small, hot pepper (optional)

Season the tomatoes with the salt and pack into a glass canning jar (or jars).

Bring the salt, vinegar, sugar, spices, optional pepper and 1 cup of water to a rolling boil. Pour over the tomatoes and allow the jar to cool to room temperature. Seal with a lid and refrigerate for at least 2 days before using. These pickles will keep for a year in the refrigerator.