Refrigerator Green Tomato Pickles

Ingredients

• 1 1/2 cups (375 mL) water
• 1/4 tsp (1 mL) salt
• 3 cups (750 mL) green tomato slices, 1/4 inch (6 mm) thick
• 1 jalapeno pepper, thinly sliced
• 3/4 cup (175 mL) apple cider vinegar
• 2/3 cup (150 mL) water
• 1/4 cup (50 mL) sugar
• 1 1/2 tsp (7 mL) dill seed
• 1 tsp (5 mL) salt

Directions

1. Combine 1 1/2 cups (375 mL) water and 1/4 tsp (1 mL) salt in a saucepan. Bring to a boil over medium heat. Add tomatoes and return to a boil. Cover and boil for 1 minute. Drain; rinse with cold water and drain thoroughly. Layer tomatoes and jalapeno pepper in a sterilized 1 quart (1 L) jar. To prepare pickling liquid, combine vinegar, 2/3 cup (150 mL) water, sugar, dill seed and 1 tsp (5 mL) salt in a small nonreactive saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes. Pour hot pickling liquid over tomatoes and jalapeno pepper. Cover and refrigerate for at least 8 hours or up to 2 weeks.