Green Tomato Pickles
Ingredients
- 8 lbs green tomatoes
- canning/pickling salt
- 8 c white vinegar
- 2 cinnamon sticks
- 3 Tb black peppercorns
- 3 teaspoon minced garlic additional for canning
- 1 teaspoon mustard seeds
- 2 hot chili peppers optional
- 8 c water
- 1 onion
- pickle crisp
- kosher salt
Instructions
- To begin, combine the vinegar, cinnamon sticks, peppercorns, mustard seeds, and chili peppers in a pot.
- Bring the brine to a boil, reduce the heat, and simmer for 4 minutes.
- Remove it from the heat and allow to cool.
- Use several layers of cheesecloth to strain the solids from the brine.
- Alternatively, you can put the solids into a muslin spice bag if you wish.
- Discard the solids and keep the liquid.
- This brine can be made the day before you can, simple refrigerate overnight. Or you can make it the day you are going to do the canning. (Day 2 of this recipe.)
- Core and cut the tomatoes into 1/2 inch slices, cut the slices in half. For smaller, cherry sized tomatoes, simply remove the stems and cut them in half or quarters.
- Place the tomatoes in a mixing bowl. Liberally sprinkle them with canning salt and stir them to coat.
- Let the tomatoes sit overnight.
- The next day, prepare your canning tools, canner, and supplies. Inspect and heat your pint canning jars.
- Drain the liquid from the tomatoes with a colander. Thoroughly rinse and drain the tomatoes again.
- Measure the quantity of your brine. You will have lost some liquid when simmering the spices. Add an equal amount of water, combining them in a large pot. Bring the brine up to a boil, then reduce the heat to keep it hot.
- Peel, quarter, and slice an onion.
- In each jar, add 1 tablespoon of the onion, 1 teaspoon kosher salt, 1 teaspoon minced garlic, and 1/8 teaspoon pickle crisp.
- Add in your drained tomatoes to 1/4 inch of headspace.
- Ladle in your brine.
- Use a bubble wand to remove any air pockets.
- Add additional brine to return the headspace to 1/4 inch if needed.
- Wipe the jar rims with a damp cloth dipped in white vinegar.
- Add the lid and ring. Place the jar in your canner.
- Repeat the steps with all of the jars & tomatoes.
- Process your jars for 15 minutes.
- Allow the jar to cool in a draft-free location overnight. (12-24 hours.)
- Remove the rings, test the seals on your lids, and label the jars.
- Allow the jars to sit in the pantry for 3-4 weeks for the flavor to develop.
- These green tomato pickles are best served chilled.
- Enjoy!
Video
See This Recipe:
https://cosmopolitancornbread.com/green-tomato-pickles/