Pickled Spicy Green Tomatoes

20 minutes, makes 1 quart

• 1 cup distilled white vinegar

• 1 cup water

• 1 tsp sugar

• 1 Tbsp salt

• 3 cups mixture of chopped green tomatoes, jalapeño peppers, and Calabrian peppers (see note)

• ½ tsp cumin seeds

• Green coriander and cilantro blossoms

• Petals from 2 marigold

1. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil until the sugar and salt dissolve.

2. Fill a quart jar (or 2 pint jars) with the green tomatoes, jalapeño peppers, Calabrian peppers, cumin seeds, green coriander and cilantro blossoms, and marigold petals.

3. Carefully pour the hot pickling liquid into the jar. Cover with a lid and let the jar cool to room temperature. Store in the fridge for 3-4 weeks.

Pairs well with black beans, quesadillas, corn chips, and other Mexican dishes

Note: For the green tomatoes, chop them into ½ inch chunks. For the jalapeño peppers, cut into half-moons. For the Calabrian peppers, remove the seeds (carefully!) and cut into thin strips. You can play around with the proportions depending on your preference for spice. For our recipe, we did about 75% tomatoes and 25% peppers.