July 17, 2015 - 04:00 PM / 04:15 PM
Demonstration will be led by Ryan Chavara of Whole Foods.
Chef Ryan Chavara is one of the top chefs from Whole Foods Market Pittsburgh and has been pickling since in diapers. His pickling super powers range from naturally fermented foods such as napa cabbage kimchi to quick pickling techniques that you will learn today!
Whole Foods Market – Chef Ryan Chavara
Quick Pickled Green Dilly Tomatoes
MAKES ONE QUART JAR
1 cup white vinegar at 5% acidity
1 cup water
1 Tablespoon pickling salt
1 tsp. whole mustard seed
1 tsp. whole coriander seed
1 bay leaf
1 tsp. black peppercorn
2 tsp. dill seed
4 cloves peeled garlic
1 sprig fresh dill
1/2 dried red chili pepper (optional)
1 1/2 lbs Green Tomatoes, cut into wedges
- Bring the first three ingredients to a boil and stir until salt is dissolved.
- Place all of the spices into a sterile quart glass jar. Pack the green tomatoes on top.
- Pour brine over top and let sit until jars reach room temperature. Lid and place into the refrigerator.
- Keep covered and chilled for at least 3 days. Pickles will be best after a week and store up to three weeks.