Wednesday, November 2, 2011

Green Tomato Pickles

This year, like last year, we cultivated a garden. And this year, like last year, our tomatoes really didn’t take off until August. The plants produced a bunch of tomatoes, but most of them were still green last week when we pulled up the plants to clean out the garden. I knew there had to be ways to use the green tomatoes (other than fried green ones, that recipe is coming), so I did some internet searching. I found two recipes that were promising. One was a pickle recipe and one was a jam recipe. I had never done anything like these before, but they were quite fun to make.

The pickles I made last year took on a strong vinegar taste after about 3 months. This time I reduced the vinegar and replaced it with water. We’ll see if that works all right. I’ll let you know.

Green Tomato Pickles
  • 5 lbs green tomatoes, stemmed and quartered
  • 2  cups vinegar
  • 3 cups water
  • 7 1/2 teaspoons pickling salt
  • 10 teaspoons of dill seed, or 5-6 dill heads
  • 10 garlic cloves
  • 1 1/4 teaspoons whole peppercorns
  • 5 bay leaves

Prepare your jars.

Combine the vinegar, water, and salt, and bring to a boil.

In the bottom of each jar place 2 teaspoons or a head of dill, 2 garlic cloves, 1 bay leave and 1/2 teaspoon peppercorns. Pack the jars with tomatoes, and fill slowly with brine. Use a wooden chopstick to remove air bubbles, and add brine if necessary. Put lids and rings on jars and process in a boiling water canner for 10 minutes.


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