Green Tomato Pickles
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.
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