Thursday, September 4, 2014

Green Tomato Pickles

Green Tomato Pickles
 (5 quarts)


5 lb. small/medium Firm Green Tomatoes
10 tbsp. Dillseed
5 cloves (large) Fresh Garlic, peeled & crushed
5 whole Cloves
5 large Fresh Jalapeno Peppers, sliced (optional)
1 qt. Water
1 qt. Cider Vinegar
1/3 cup Pickling Salt, granulated
5 qt. Canning Jars, Lids & Bands


Wash and slice tomatoes a quarter to a third inch thick.  To each jar (see note) add 2 tbsp. dillseed, 1 clove garlic, 1 clove and 1 jalapeno (if using).  Then place tomato slices into jars leaving ½ inch headspace.  In a large sauce pan, combine water, vinegar and salt then bring to a boil.  Carefully and slowly pour vinegar mixture over tomatoes into jars again leaving a half inch of headspace.  Wipe rims clean and put on lids and bands according to manufacturer’s directions.  Place jars in canner with boiling water at least 1 inch above jars, cover with lid and cook for 20 minutes starting as soon as you put them in the water.  Remove from water bath and place on a towel to cool.  Sound for lids to pop as that means they are sealed.

Note:               Jars need to be sterilized in boiling water or washed in dishwasher with drying cycle on just before filling.

Note:               You could half and quarter green tomatoes instead of slicing if desired.

Note:               You could use something other than the jalapeno for heat to make your tomato pickles spicy.  Use your favorite ingredient.

Note:               Pickles need to rest for 8 weeks before opening for best results.

Ideas for Future Efforts

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