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Pickled Green Tomatoes

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"Gardeners never know whether they'll have a bumper crop of ripe tomatoes or gallons of green tomatoes issuing forth from their plants. This recipe transforms what could be a massive disappointment into something tasty."

List of Ingredients

â—¦ 1 cup distilled white vinegar
â—¦ 1 tablespoon pickling salt
â—¦ 6 cloves garlic, peeled
â—¦ 3 teaspoons dill seed, divided
â—¦ 3/4 teaspoon peppercorns, divided
â—¦ 3 bay leaves
â—¦ 2 pounds green tomatoes, stemmed and cut into wedges



Recipe

Prepare a boiling water bath and 4 regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 cup water, and the pickling salt in a pot and bring the brine to a boil. Meanwhile, add 2 garlic cloves, 1 teaspoon dill seed, ¼ teaspoon peppercorns, and 1 bay leaf to each sterilized jar. Pack the tomato wedges into the jars as tightly as you can manage, while trying not to mangle them.

Slowly pour the hot brine over the tomatoes in each jar, leaving ½ inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine, if necessary. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Let these pickles cure for at least one week before eating.

Makes three 1-pint jars