All Good Things Must Come to an End - Pickled Green Tomatoes

The finality of picking the last of what was left in my garden this year (sigh).  Still, we can save the best for last!

My son loves these pickled green tomatoes and he's given me subtle hints recently.  So here is the last of the garden - two quarts of pickled green tomatoes.  No processing involved as these keep so well in the fridge for months.

• 1 lb. green tomatoes (cut into chunks or sliced)
• 2 quarts of water
• 1 cup white vinegar
• 1/2 cup salt (kosher or pickling salt)
• 1 tsp. celery seed (divided)
• 2 cloves garlic, smashed
• Chili flakes (optional for a little heat)
• Glass containers with lids

In a large saucepan, add water, vinegar and salt and bring to a strong boil, stirring until the salt has dissolved.
Sterilize glass containers.

Place tomatoes in glass containers.  Add 1 clove of garlic to each along with 1/2 tsp. celery seed.  Add hot brine to cover.  Allow to cool, then cover and put in the fridge.  Wait a few days for the flavors to meld.

"Until we meet again!"

~Adapted from WhiteonRice