Pickled Green Tomatoes Recipe

This pickled green tomatoes recipe is a great way to use up the green tomatoes that are hanging around at the end of tomato season.  You know the ones that are not getting ripe because the weather is cooling down. 

Pick any tomatoes with color showing to try and ripen indoors. Then go ahead and pull some green tomatoes to make green tomato pickles.  Be sure the tomatoes you use for this are fully green. You don't want any color showing.

I made pickled green tomatoes out of tomatoes from my pear tomato plant. I like the way they look in the jar.

Garlic and dill make this a great recipe. My oldest son likes to eat the pickled garlic.

This recipe can be processed safely in a Water Bath Canner
Yield is about 6 pints.

Prepare

Gather your canning supplies

• water bath canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• large pot
• bowls
• large spoons
• sharp knife
• crinkle cutter is optional
• towels and dish cloths
• ladle

Ingredients

• Green tomatoes - enough to fill 6 pints or about 5 pounds
• 3 1/2 cups vinegar
• 3 1/2 cups water
• 1/4 cup canning salt
• 6 garlic cloves - one for each jar
• dill seeds or fresh heads of dill - one for each jar.

Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)

Wash tomatoes. Cut into desired size. In the case of my small pear tomatoes I simply cut in half. Full size tomatoes can be cut in half or quarters. Smaller if you have very large tomatoes.

Combine vinegar, water, salt in large pot. Bring to a boil.

Place 1 garlic clove and 1 head of dill (or 2 tsp seeds) in each jar.

Pack tomato pieces into jars and cover with vinegar solution, leaving 1/4 inch head space.

Process according to water bath canning instructions.

Let your jars sit for 4-5 weeks before opening, this allows the flavors to fully develop.

Wipe rims clean and process according to water bath canning directions.
Process process pints for 15 minutes

Related Pages

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