Spring is over and Fall is here in full swing for most of us, and that means the frosts have arrived. What will you do with all those green tomatoes dangling from wilted, frost-bitten vines?? Pickle them!
What you will need -
- mason jars, lids, and rings (I use quart and pint size, whatever I have)
- cutting board and a knife
- pot for water bath canning
- green tomatoes, washed in cold water
- vinegar (I use apple cider vinegar)
- filtered water
- sea salt or pickling salt – 1/4 cup per 10 pounds of tomatoes
- onions, garlic, chives, cilantro, pepper, jalapeno, pickling spice… Use what you like! Personally, I like to make them zesty.
Sanitize all your jars, lids, and rings.
Slice the tomatoes, onions, and all your other goodies. Some people like to keep the tomatoes whole or even mince them up really small. Do whichever you prefer.
Sprinkle the sliced or diced tomatoes and onions with salt and put it in the fridge or leave setting on your counter for 4-6 hours. This will allow the veggies to maintain their crispy texture.
Rinse the salt off the tomatoes and drain.
Put the tomatoes and all your spices into your canning jars. I like to add things in layers. For example – tomatoes, onion, herbs, tomatoes, onion, herbs.
Prepare your pickling juice. I do approximately 1/2 water and 1/2 vinegar in each jar.
Fill up the jars 1 inch from the top and fill with pickling juice. Screw on the lids and now it’s time to CAN!
Can your jars in a boiling water bath covered by 2 inches of water and let it boil for 15 minutes.
Now take them out and put em away for the fall and winter! You can use these in fried green tomato recipes or put them on salads and sandwiches! What do you like to eat green tomatoes with?