Chipotle Green Tomatoes

My daughter Bri is a bartender at a Texas style steakhouse. Her Thursdays at work include a group of regulars that get together to talk about music, food, drink, and current affairs. I have started to test pickling recipes on the “Thursday Texans”.

Small Green Tomatoes (Very Firm) Quartered
2 Tsp Whole Black Pepper
1/2 Tsp Dry Mustard
1 Tbsp Dry Chopped Onion
1/2 Tsp Dry Dill
1 Tbsp Sea Salt
1 Tbsp Raw Cane Sugar
1 Tbsp Fresh Chopped Garlic
1 Tsp Two Guys Grilling© Granulated Onion
1 Tsp Two Guys Grilling© Granulated Garlic
1 Tsp Two Guys Grilling© Cajun Spice
1 Tsp Two Guys Grilling© Chipotle Molido
2 Bay Leaves
1 Chile Arbol (2 if you are brave)
1/2 Fresh Jalapeno (capped, deseeded, deveined)
1/2 Fresh Poblano (capped, deseeded, deveined)
1 Tsp Dry Mexican Oregano
Vinegar and Water

Place quartered tomatoes in two quart jar
Add all seasonings and Chiles
Cover with half vinegar, half water
Cap tightly
Shake well to mix
Refrigerate one week

Cold pickling is my favorite style of pickling, as boiled vinegar tends to linger in the kitchen for a long time. The ingredients for cold pickling are simple, sweet, salty, spicy, vinegar, water, your favorite firm vegetables and patience.