Pickled green tomatoes are sooooo good. A serious party pleaser as well as gourmet garnish to spruce up your next hot dog night. They are as easy to make as they are to eat. Yum! Who doesn’t love pickles? Enough talking, lets pickle.
Pickled Green Tomatoes
- 10 lbs small green tomatoes
- 5 c. vinegar
- 5 c. water
- 1/2 c. salt
- mustard seed
- dill seed
- crushed red pepper
Prepare tomatoes: Wash and remove stems. You may want to cut large tomatoes in halves or quarters. I find its best to use small ones you can leave whole.
Prepare canner: Start enough water to cover your jars in canning pot. It usually takes a while for this amount of water to boil, so I usually start this first thing.
Make brine: Add water, vinegar and salt to pot and bring to a boil.
Prepare jars: Wash and clean jars. Heat up with hot water to temper jars for brine. (Don’t skip this step or you might have a bunch of broken glass all over when you add your brine.) Boil jar seals to prepare for sealing.
Stuff jars: Fill jars with spices and garlic
per pint jar (double for quarts):
- 1/4 tsp crushed red pepper
- 1/2 tsp whole mustard
- 1/2 tsp dill seed
- 1 clove of garlic
Stuff jars as full as possible with tomatoes. Make sure nothing is sticking up above rim of jar.
Add brine: Pour boiling brine into jars leaving half inch head space. Wipe edges of jar to remove any materials which might impede lids from sealing. Seal using boiled seal and screw on lid. Screw lid on tight.
Process: Process in rapidly boiling water: pint jars for 5 minutes, quarts for 10. Beginning timing when water in canner comes back to a rolling boil. When time is up, remove from water and allow to cool on counter top. Do not jostle jars as it can impede a proper seal.
Once jars are cooled and sealed, mark with contents and date. Put in your pantry and feel good about a job well done!