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<\/figure><\/div>By the end of summer, the tomato plants begin to slow down as daylight decreases and the nights become cool. Often there are a bunch of green tomatoes on the vines that have no chance of maturing and ripening before the first frost hits.<\/p>
Try this pickled green tomato recipe if you are stuck with a lot of unripe green tomatoes at the end of the gardening season.<\/p>
With just a few simple ingredients and basic canning equipment, you can preserve these dill tomato pickles in shelf-stable jars and enjoy them all year long. The process is relatively straightforward, and we’ll walk you through each step so you can confidently make your own.<\/p>
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<\/figure><\/div>Pickles are one of the easiest things to make at home and are a great way to add flavor to your meals. For example, pickled green tomatoes can be served straight out of the jar as a side dish for dinner or added to a winter salad. In addition, you can chop and spoon into burgers, hot dogs, sandwiches, and wraps the same way you would relish.<\/p>
About the Ingredients<\/h2>
This easy pickle recipe is made with unripe green tomatoes and infused with a simple dill and garlic pickling brine. Here are a few tips that will help you get the best results:<\/p>
Unripe Green Tomatoes<\/h3>
Use immature unripe red tomatoes, not a green tomato variety. Undeveloped tomatoes have soft, white seeds and have a dry interior without the jelly-like substance that develops as the tomato ripens.<\/p>
Green unripe tomatoes are crisp and tart, with a similar texture to cucumbers when pickled. Small fruit holds up to the pickling process better than large slicing tomatoes. This recipe is excellent for using up all those leftover cherry tomatoes. Tomatoes that have begun to ripen will be softer, juicier, and mushier when pickled.<\/p>
Pick disease-free green tomatoes before frost. Tomatoes that are unhealthy or have been affected by frost may have a higher pH, making them unsafe for canning.<\/p>
Vinegar with 5% Acidity<\/h3>
While this recipe uses white vinegar, you can swap the type of vinegar used to change the flavor. Do not reduce the amount of vinegar in this recipe, but feel free to substitute it with another kind of vinegar with at least 5% acidity.<\/p>
White vinegar<\/a> is clear vinegar made by distilling corn and rye, while apple cider vinegar<\/a> is made from fermented apples, giving it a mild and fruity tart flavor.<\/p> Use pickling salt<\/a>, also called canning salt, for all your home canning recipes. Table salt contains iodine and anti-caking agents that may make the brine cloudy or darken pickles.<\/p> Salt adds flavor and maintains texture to pickled foods. It can be reduced if desired but may affect the quality of your pickles.<\/p> The recipe below is for dill green tomato pickles flavored with dill, garlic, and bay leaves. The dill and garlic add flavor, while the bay leaves supplement flavor and tannins that help keep the pickles crisp.<\/p> You can adapt the dried seasoning without compromising the safety of this recipe. Feel free to swap or add additional dried spices to the jar to create different flavored pickles:<\/p> If you don’t have a traditional water bath canner, you can use a large stockpot and rack to heat process the jars.<\/p> Place a rack in the bottom of the pot to elevate the jars away from direct heat and allow the water to circulate as they are processed. You can use a round cooling rack or even tie together extra canning rings.<\/p> Your pot will need to be tall enough to cover the rims of the jars by a few inches of water, plus two inches of space to prevent hot water from splashing out of the pot.<\/p> This tested safe canning recipe is the Dill Green Tomatoes recipe from the Ball Blue Book Guide to Preserving<\/a>.<\/em> Feel free to experiment with dried herbs as flavorings, but keep the proportions of the vinegar, water, and green tomatoes the same to ensure the proper chemistry to preserve safely.<\/p> Before you begin, reviewing this article on water bath canning<\/a> at the National Center for Home Food Preservation<\/em> website may be helpful.<\/p> You can find a more detailed and printable recipe at the bottom of this article, but these are the general steps for making and canning green tomato pickles:<\/p> You’ll need:<\/em><\/p> Wash the green tomatoes well under running water. Remove the cores of each tomato using a knife to cut around the stem end, then pry out the core and discard. Slice the tomatoes into equal-sized halves or quarters, place them in a large prep bowl, and set them aside.<\/p> Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.<\/p> Place your water bath canner on a large burner. Add the canning rack, and place the jars upright on the rack. Fill the canner with enough water to cover the jars. Bring the canner to a simmer (180\u02daF) and heat the jars for 10 minutes, and then keep the jars hot until you are ready to fill them.<\/p> Add the vinegar, water, and pickling salt to a large pot. Stir to dissolve the salt, and bring the mixture to a boil over medium-high heat. Once the pot begins to boil, reduce the heat, and simmer (180\u02daF) for 5 minutes. Keep warm as you fill your jars.<\/p> While the canner and the brine are heating, organize your work area. Lay a dry kitchen towel on the counter. Peel the garlic and place the spices, prepared tomatoes, canning funnel, ladle, lids, and bands within easy reach.<\/p> Use the jar lifter to remove a warm jar from the canner, drain the water back into the canner, and place it on the towel. Keep the remaining jars in the canner so they stay warm.<\/p> Place the canning funnel on the jar. Add 1 garlic clove, 2 teaspoons of dill seeds (or 1 head of dill), and 1 bay leaf to the jar.<\/p> Fill the jar with the prepared tomatoes, and then use the ladle to pour pickling brine over the tomatoes while leaving 1\/2-inch headspace. Run the bubble popper through the jar to release trapped air, and adjust the headspace again if necessary.<\/p> Wipe the rim with a damp towel to remove any residue. Center a lid on the jar, place the band over it, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p> Adjust the water level to cover the jars by two inches, bring the canner to a boil, and process the jars for the times indicated in the recipe below.<\/p> Once processing time is complete, remove the jars, and let them cool undisturbed for 12 to 24 hours. After cooling for at least 12 hours, test the seals. Refrigerate any that did not seal, and use up within a week.<\/p> Wash the jars with warm soapy water, dry, label, and date the jars, and store in a cool, dark location for 12 to 18 months. Wait several weeks for the pickles to develop flavor before opening a jar.<\/p>Pickling Salt<\/h3>
Pickling Brine Flavorings<\/h3>
No Water Bath Canner? No Problem!<\/h3>
Steps to Make Pickled Green Tomatoes<\/h2>
Step 1: Gather Your Kitchen Equipment<\/h3>
Step 2: Prepare the Tomatoes<\/h3>
Step 3: Prepare the Canning Equipment<\/h3>
Step 4: Make the Pickling Brine<\/h3>
Step 5: Can the Pickled Green Tomatoes<\/h3>
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