Pickled Green Tomatoes
A sweet and tangy pickle recipe uses green tomato slices, onions, and a vinegar-sugar brine for a classic bread and butter-style condiment.
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Instructions
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Start heating water in a large canner to 180 F, ensuring it will be at least 1 inch above the jars.
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Wash 5 pint-sized jars thoroughly; heat their lids in a small saucepan and keep them simmering.
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Place sliced tomatoes and onions into a large nonreactive pot.
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Sprinkle salt over the vegetables, toss to coat, add ice cubes, cover, and refrigerate for 4 hours or overnight.
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Drain and lightly rinse the salted vegetables.
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In a large nonreactive pot, combine vinegar, sugar, turmeric, celery seeds, and mustard seeds; bring this mixture to a boil.
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Lower heat to medium, add the drained tomatoes and onions to the brine, and cook, stirring, until the mixture returns to boiling.
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Remove the cooked vegetables with a slotted spoon and pack them into the prepared jars.
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Optionally, add a few thin strips of sweet or hot red pepper to each jar.
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Fill jars with the hot brine, leaving 1/2 inch of headspace.
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Wipe jar rims clean, place hot lids, and apply screw bands finger-tight.
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Arrange the filled jars in the canner, ensuring the water level is at least 1 inch above the jars, then bring to a full boil.
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Cover the canner and continue boiling for 10 minutes.
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Remove the jars to a rack to cool completely, then check to ensure seals are tight.
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Store in a cool, dark, dry place for two to three weeks before eating.