Green Tomato Pickles – Easy Pickled Green Tomato Recipe for Canning
Pickled green tomatoes are a great way to use up unripe tomatoes, or simply mix up your tomato harvest with the crisp texture of green tomatoes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-7 pints 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
- 5 pounds small, firm green tomatoes
- 1/4 cup canning salt
- 3 1/2 cups vinegar
- 3 1/2 cups water
- garlic cloves, 6 or 7
- fresh dill heads, 6-7; or 1/4 cup dill seeds
- bay leaves, 6 or 7
Instructions
Prepare jars and two piece canning lids. Wash tomatoes, drain. Core tomatoes; cut into halves or quarters.
Combine salt, vinegar and water in a large sauce pot. Bring to a boil.
Pack tomato chunks into hot jars, leaving 1/4 inch headspace. Add 1 clove garlic, 1 head of dill (or 2 teaspoons dill seeds) and 1 bay leaf to each jar.
Ladle hot liquid over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Wipe jar rims and screw on lids finger tights.
Process 15 minutes in a boiling water bath canner. Yields about 6 pints.
Notes
Note: Nutrition information includes salt in the brine, most of which is not eaten unless you like to drink pickle juice.
Find it online: https://commonsensehome.com/green-tomato-pickles/