Green Tomatoes Pickling Recipe
These pickled green tomatoes will give any fried green tomatoes a run for their money! With a simple brine made of salt, sugar and vinegar plus a wholesome aromatic mix of fresh young dill, Italian parsley and garlic, this canning recipe will transform your unripen tomatoes from the unwanted vegetable to a pantry star.
Ingredients
The amount of brine you need depends on how many 32 oz. (1-liter) Mason jars you’ll end up using, not the weight of the tomatoes. Below are the ingredients for one 32 oz. Mason jar. To figure out the amount of brine and aromatics for your canning, just multiply these amounts by the number of jars you have.
- 1 lb green tomatoes (450 g) - more or less as needed to fill a jar
- 1 liter water (32 oz.)
- 1 ½ tbsp. pickling salt
- 1 tsp. sugar
- 1 tbsp. 7% pickling vinegar
- 4 garlic cloves
- ¼ cup young dill
- ¼ cup curly or Italian parsley
- 8 whole black peppercorns
- 2 garlic scapes optional
Instructions
Prepare the Vegetables and Herbs:
- Wash the tomatoes and garlic scapes thoroughly.
- Cut the tomatoes in half or into quarters so they open like a book.
- Wash the dill and parsley, remove the tough stems, and chop them roughly. Mix them together.
- Peel and finely chop the garlic cloves. Add them to the chopped herbs and mix well.
Fill the Jars:
- Clean and sterilize the jars.
- Put the garlic scapes (if using) and peppercorns at the bottom of each jar.
- Take a pinch of the herb and garlic mixture and stuff it into the cut parts of each tomato. Be careful not to split the tomatoes.
- Pack the stuffed tomatoes tightly into the jars.
Prepare the Pickling Brine:
- Measure 1 liter (32 oz.) of cold, clean water for each jar. Pour it into a pot.
- Measure out the salt, sugar, and vinegar based on the amounts needed for one jar. Multiply these amounts by the number of jars you are using.
- Add the salt and sugar to the pot with water.
- Bring the water to a boil and keep boiling until the salt and sugar are completely dissolved. Boil for at least 5 minutes. Then add the vinegar and turn off the heat. This is your pickling brine.
Final Steps:
- Carefully pour the brine into the jars, leaving ½ inch of space at the top. Put on the lids and tighten the bands.
- Process the jars in a hot water bath or steam canner.
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Raw (in Hot Brine)| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 10 min | 15 min | 20 min |
| Quarts (32 oz, ~1L) | 15 min | 20 min | 25 min |