When you have an abundance of green tomatoes in your garden near the end of the growing season, it's time to make pickled green tomatoes.
4 quart-size wide mouth canning jars
4 quart-size wide mouth canning jars
6 cups filtered water or spring water
½ cup pickling salt or canning salt
16 to 20 small to medium size green tomatoes
20 to 24 green cherry tomatoes
1 small onion, cut in half and thinly sliced
4 whole cloves garlic, peeled
8 fresh bay leaves, thoroughly rinsed (provides tannins for crunchy tomatoes)
1 T yellow mustard seeds, per jar
2 t dehydrated minced onions, per jar
1 t coriander seeds, per jar
1 t black peppercorns, per jar
1 t dill seeds, per jar
½ t red pepper flakes, per jar (optional)
Sterilize the canning jars by immersing them in boiling water for 5 minutes.
Carefully remove from the boiling water and place upside down on a clean dry tea towel.
In a saucepan, bring the 6 cups of water to a boil.
Add the salt and mix until the salt is fully dissolved.
Allow cooling to room temperature.
Rinse tomatoes under cold running water and then place them in a colander.
Remove stem end from tomatoes and cut the larger tomatoes in half or quarters.
Cut off any imperfections and place in a large bowl.
Using a large sewing needle, pierce a few of holes in the bottom of the cherry tomatoes and place in the bowl.
Equally, pack tomatoes into each canning jar.
Add equal amounts of onion to each jar.
Add 1 clove garlic to each jar.
Add 2 bay leaves per jar and follow with the spices.
Pour the cool brine evenly over the tomatoes.
Cover loosely with the canning lids and seals and place the jars on a baking sheet or pizza pan.
Place in a cool, dark place 5 to 7 days. A perfect place is in your pantry.
Take the lids off everyday, after 3 days, to check for the progress of your fermentation.
It should develop a pleasant, lightly sour scent and fizz when opened.
Refrigerate after 5 to 7 days.
Allow to ferment for another 2 weeks in the refrigerator before eating.
Tomatoes will keep refrigerated for 2 to 3 months.
P.S. My were perfect after 5 days and then I refrigerated them.
½ cup pickling salt or canning salt
16 to 20 small to medium size green tomatoes
20 to 24 green cherry tomatoes
1 small onion, cut in half and thinly sliced
4 whole cloves garlic, peeled
8 fresh bay leaves, thoroughly rinsed (provides tannins for crunchy tomatoes)
1 T yellow mustard seeds, per jar
2 t dehydrated minced onions, per jar
1 t coriander seeds, per jar
1 t black peppercorns, per jar
1 t dill seeds, per jar
½ t red pepper flakes, per jar (optional)
Sterilize the canning jars by immersing them in boiling water for 5 minutes.
Carefully remove from the boiling water and place upside down on a clean dry tea towel.
In a saucepan, bring the 6 cups of water to a boil.
Add the salt and mix until the salt is fully dissolved.
Allow cooling to room temperature.
Rinse tomatoes under cold running water and then place them in a colander.
Remove stem end from tomatoes and cut the larger tomatoes in half or quarters.
Cut off any imperfections and place in a large bowl.
Using a large sewing needle, pierce a few of holes in the bottom of the cherry tomatoes and place in the bowl.
Equally, pack tomatoes into each canning jar.
Add equal amounts of onion to each jar.
Add 1 clove garlic to each jar.
Add 2 bay leaves per jar and follow with the spices.
Pour the cool brine evenly over the tomatoes.
Cover loosely with the canning lids and seals and place the jars on a baking sheet or pizza pan.
Place in a cool, dark place 5 to 7 days. A perfect place is in your pantry.
Take the lids off everyday, after 3 days, to check for the progress of your fermentation.
It should develop a pleasant, lightly sour scent and fizz when opened.
Refrigerate after 5 to 7 days.
Allow to ferment for another 2 weeks in the refrigerator before eating.
Tomatoes will keep refrigerated for 2 to 3 months.
P.S. My were perfect after 5 days and then I refrigerated them.
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