Let’s make pickled green tomatoes!
This recipe can be water bath canned, it is acidic. But as always, if there’s ever any doubt about how you plan to process food, check out the National Center for Home Food Preservation.
Pickled Green Tomatoes
Super quick and simple, absolutely delicious, great way to handle those green tomatoes in the garden at the end of the season!
Equipment
- 1 Large pot - non-reactive
- Canning Jars - as many as you think you'll need for the amount of tomatoes you actually have (this recipe makes about 4 pints, in my experience)
- Another large pot - if water bath canning
Ingredients
- 3 lbs green tomatoes
- 3 cups water
- 3 cups apple cider vinegar (@ least 5% acidity)
- 1/4 cup salt - pickling salt is great, but doesn't have to be pickling salt
- 1-2 red onions - 2 for sure if they're on the smaller side
- 1/2-1 head of garlic - depends on how much you like garlic and how large it is, measure the amount of garlic with your heart
- 1-2 tsp per jar spices you enjoy - for pickled green tomatoes, I use turmeric (not only good, but also helps keep coloring nice over time), mustard seeds, black peppercorn, and red pepper flakes - you can use any spiced you'd like though, and even change what you use with each jar!
Instructions
- Prep your tomatoes - wash well and cut them into bite sized pieces or slices, depending on your preference.
- Peel and slice the red onions - don't slice too small, this isn't relish (ha).
- Peel your garlic cloves.
- Add water, apple cider vinegar, and salt to the large pot and bring to a boil. This is the brine.
If eating soon, keep reading - or skip to canning section
- Add 2 tsp of your spice mixture to each jar and set aside.
- Now that the brine is boiling, add the onions and garlic and let it all cook for about 5 minutes.
- Then add the tomatoes and let it all cook for another 5-6 minutes, stirring often.
- Add the tomatoes to the jars, packing them in, then pour brine overtop, leaving about 1/2 inch head space.
- Let jars cool down to room temperature then store in the fridge - they should last 2-3 weeks.
If water bath canning...
- Sterilize your jars and keep them hot.
- Now that the brine is boiling, add the onions and garlic and let it all cook for about 5 minutes.
- Then add the tomatoes and let it all cook for another 5-6 minutes, stirring often.
- Grab your hot jars, add the 2 tsp of spices to each jar.
- Hot pack the tomatoes into the jars, packing them in, then pour brine overtop, leaving about 1 inch head space. Make sure to use a chopstick or something to remove any air bubbles and wipe rims of jars.
- Process for 10 minutes for pint jars and 15 minutes for quart jars.
- Once processed, remove from the water bath and let sit on a cooling rack or counter for about 12 hours. Then check lids for proper seal (to do this, remove the ring and lift the jar by just the small lid, being prepared to catch it with the other hand), if the seal doesn't hold and breaks, store it in the fridge for use over next 2-3 weeks.
- NOTE: The flavors will get better with time, much like pickling cucumbers in jar instead of soaking. Allow 10-14 days for the flavors to do their thing before enjoying:)
