Pickled Ground Cherries

Yields 2 12-ounce jars, or 1 pint and one half pint

Ingredients:

1 pound ground cherries

1/2 cup white vinegar

1/2 cup water

1 1/2 teaspoons pickling salt

2 teaspoons dill seed

4 garlic cloves

1/2 teaspoon peppercorn

2 bay leaves

Directions:

Combine vinegar, water and salt and bring to a boil. Place the following into the bottom of each hot, ready-for-canning jar: 1 teaspoon dill seed, 2 garlic cloves, 1/4 teaspoon peppercorn, 1 bay leaf. Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rim, apply simmered lids and screw on bands Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.

© Seth Freedman, East Atlanta Village Farmers Market Chef