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I made up a batch of these green tomato pickles to use up some of the unripe tomatoes knocked off the vines during our recent hail storm. We picked all the storm damaged fruit, and trimmed off the spoiled bits, saving the undamaged parts for preserving. I found a number of green tomato recipes, but pickled green tomatoes seemed most likely to appeal to my family. (The crew groaned out loud at the green tomato mincemeat recipe.) We like dill pickles, so why not dilly tomatoes?
These green tomato pickles work best with small, firm tomatoes, not ones that are large and juicy. The firmer the fruit going into the pickle, the firmer the end product. The recipe isn't meant for tomatoes that are green when ripe. I'm sure you could still turn those into pickled green tomatoes, too, but they would be soft and mushy. I used cider vinegar in my green tomato pickles, but you could also use white vinegar for a brighter color. Homemade vinegar is not recommended because the acidity may vary.
Green Tomato Pickles Recipe
Adapted from the Ball Blue Book of Preserving Dilled Green Tomatoes recipe.
Ingredients
- 5 pounds small, firm green tomatoes
- 1/4 cup canning salt
- 3 1/2 cups vinegar
- 3 1/2 cups water
- garlic cloves, 6 or 7
- fresh dill heads, 6-7; or 1/4 cup dill seeds
- bay leaves, 6 or 7
Directions
Prepare jars and two piece canning lids. Wash tomatoes, drain. Core tomatoes; cut into halves or quarters.
Combine salt, vinegar and water in a large sauce pot. Bring to a boil.
Pack tomato chunks into hot jars, leaving 1/4 inch headspace. Add 1 clove garlic, 1 head of dill (or 2 teaspoons dill seeds) and 1 bay leaf to each jar.
Ladle hot liquid over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Wipe jar rims and screw on lids finger tights.
Process 15 minutes in a boiling water bath canner. Yields about 6 pints.
Recommended Resources:
More Condiment and Relish Water Bath Canning Recipes
Because of added vinegar, most pickle and condiment recipes (like green tomato pickles) can be processed in a water bath canner instead of a pressure canner. These are some of the other water bath canning recipes featured on the site:
- Home Canned Salsa Recipe – Plus 10 Tips for Safe Salsa Canning
- Homemade Ketchup – Canned
- Pickle Relish Sweetened With Honey
- Betty's No Can Dill Pickles
- Pickled Dilly Beans with Garlic and Cayenne Pepper
- Gram Irene's Pickled Beets
- Pickled Peppers
For an overview of different ways to store food at home, see Home Food Preservation – 10 Ways to Preserve Food at Home.
Are you a fan of green tomatoes? What's your favorite way to use them? Leave a comment and let me know.
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Green tomato pickles are a great way to use up unripe tomatoes, or simply mix up your tomato harvest with the crisp texture of green tomatoes.
- Yield: 6-7 pints
Ingredients
- 5 pounds small, firm green tomatoes
- 1/4 cup canning salt
- 3 1/2 cups vinegar
- 3 1/2 cups water
- garlic cloves, 6 or 7
- fresh dill heads, 6-7; or 1/4 cup dill seeds
- bay leaves, 6 or 7
Instructions
Prepare jars and two piece canning lids. Wash tomatoes, drain. Core tomatoes; cut into halves or quarters.
Combine salt, vinegar and water in a large sauce pot. Bring to a boil.
Pack tomato chunks into hot jars, leaving 1/4 inch headspace. Add 1 clove garlic, 1 head of dill (or 2 teaspoons dill seeds) and 1 bay leaf to each jar.
Ladle hot liquid over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Wipe jar rims and screw on lids finger tights.
Process 15 minutes in a boiling water bath canner. Yields about 6 pints.
The post Green Tomato Pickles – Easy Pickled Green Tomato Recipe for Canning appeared first on Common Sense Homesteading.
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