Canning Pickled Green Tomatoes

Name: Canning Pickled Green Tomatoes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 7 pounds green tomatoes, washed and quartered; 3 cups white vinegar (5% acidity); 3 cups water; 1/2 cup pickling salt; 2 tablespoons sugar; 2 tablespoons mustard seeds; 2 tablespoons celery seeds; 2 tablespoons whole peppercorns; 2 teaspoons crushed red pepper flakes (optional); 12 cloves garlic, peeled; 12 sprigs fresh dill

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Canning Pickled Green Tomatoes is the perfect way to preserve your unripe tomatoes and enjoy their unique flavor year-round. This easy recipe transforms tart green tomatoes into a crisp, tangy condiment that adds zest to any dish. Made with vinegar, spices, and dill, these pickled green tomatoes are ideal for sandwiches, salads, or charcuterie boards.

The process is simple and rewarding, helping you reduce waste while creating a pantry staple full of homemade goodness. Follow this step-by-step guide to canning pickled green tomatoes and savor the taste of summer long after the harvest season ends.

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What is Canning Pickled Green Tomatoes?

Canning Pickled Green Tomatoes is a method of preserving unripe tomatoes by pickling them in a brine solution and then sealing them in jars for long-term storage. This recipe transforms tart, green tomatoes into a tangy and crisp condiment. It’s a fantastic way to salvage green tomatoes at the end of the growing season, preventing them from going to waste.

Pickled green tomatoes are a delightful addition to sandwiches, salads, and charcuterie boards. The pickling process mellows out the tomatoes’ tartness while enhancing their natural flavor with a mix of spices and vinegar. Give this recipe a try and explore the unique taste of pickled green tomatoes with your family!

Key Ingredients for Canning Pickled Green Tomatoes:

7 pounds green tomatoes, washed and quartered
3 cups white vinegar (5% acidity)
3 cups water
1/2 cup pickling salt
2 tablespoons sugar
2 tablespoons mustard seeds
2 tablespoons celery seeds
2 tablespoons whole peppercorns
2 teaspoons crushed red pepper flakes (optional)
12 cloves garlic, peeled
12 sprigs fresh dill

How to Make Canning Pickled Green Tomatoes

This recipe is an easy and satisfying way to preserve a taste of summer! It takes about 45 minutes to prepare, including cutting the tomatoes and packing the jars.

Preparation Time: 45 minutes

Step-by-Step Instructions:

Prepare the Tomatoes: Wash and quarter the green tomatoes. Set aside.
Prepare the Brine: In a large, non-reactive pot (stainless steel or enamel), combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
Cook the Tomatoes: Gently add the quartered green tomatoes to the boiling brine. Bring back to a gentle simmer and cook for about 5-7 minutes, or until the tomatoes are slightly softened but still firm. Avoid overcooking, as they will soften further during the canning process.
Prepare the Jars: While the tomatoes are simmering, prepare your canning jars. Sterilize 6-8 pint-sized canning jars and lids according to standard canning procedures. This can be done by boiling the jars and lids in water for 10 minutes. Keep the jars hot until ready to use.
Add Spices to Jars: Place 2 garlic cloves, 2 sprigs of dill, 1/3 tablespoon mustard seeds, 1/3 tablespoon celery seeds, 1/3 tablespoon peppercorns, and a pinch of crushed red pepper flakes (if using) into each hot, sterilized jar.
Pack the Jars: Using a slotted spoon, carefully pack the simmered green tomatoes into the jars, leaving about 1/2 inch of headspace (the space between the top of the tomatoes and the jar rim).
Pour Brine Over Tomatoes: Carefully ladle the hot brine over the tomatoes in each jar, ensuring they are completely covered and maintaining the 1/2 inch headspace.
Remove Air Bubbles: Use a non-metallic utensil (like a wooden skewer or plastic knife) to gently press down on the tomatoes in each jar to release any trapped air bubbles. Adjust the headspace if necessary by adding more brine.
Wipe Jar Rims: Wipe the rims of each jar with a clean, damp cloth to remove any residue. This ensures a good seal.
Place Lids and Rings: Place the sterilized lids on top of each jar, and then screw on the canning rings until they are fingertip tight (not too tight, but snug).
Process the Jars: Place the filled jars into a boiling water bath canner. Make sure the water level is at least 1 inch above the top of the jars. Bring the water to a rolling boil.
Processing Time: Process the pint-sized jars for 10 minutes. If you live at an altitude above 1,000 feet, you will need to increase the processing time (consult a canning guide for specific recommendations based on your altitude).
Remove Jars from Canner: After processing, carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface, leaving some space between each jar.
Listen for Sealing: Allow the jars to cool completely for 12-24 hours. As they cool, you should hear a popping sound as the lids seal.
Check Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is properly sealed. If any jars didn’t seal, you can either reprocess them with new lids within 24 hours or store them in the refrigerator and use them within a few weeks.
Label and Store: Label each jar with the date and contents. Store the sealed jars in a cool, dark, and dry place. Properly canned pickled green tomatoes can last for up to a year or more.

Why You’ll Love This Canning Pickled Green Tomatoes Recipe

This Canning Pickled Green Tomatoes recipe is a game-changer for end-of-season harvests. The bright, tangy flavor of these pickled tomatoes will add a zesty kick to any meal, instantly elevating your dishes. Think of the satisfaction that comes from repurposing what would otherwise be wasted produce – turning unripe tomatoes into something incredibly delicious.

Making this recipe at home is not only rewarding but also budget-friendly. Store-bought pickles can be costly, but with this recipe, you control the ingredients and costs, often resulting in significant savings, especially if you grow your own tomatoes. Plus, it offers a sustainable usage of homegrown green tomatoes.

The addition of mustard seeds, celery seeds, garlic, and dill creates a complex, aromatic flavor profile that’s both comforting and exciting. Compared to other pickling recipes like classic dill pickles, this recipe offers a unique and tangy twist that is sure to impress. It’s the perfect balance of sweet, sour, and savory, with a satisfying crunch in every bite. Try canning these pickled green tomatoes and experience the difference for yourself! You won’t be disappointed!

What to Serve Canning Pickled Green Tomatoes With:

Pickled green tomatoes are incredibly versatile and can be paired with a variety of dishes. They make a fantastic addition to sandwiches, especially grilled cheese, BLTs, or pulled pork sandwiches.

They also work well as a side to grilled meats like burgers or sausages, providing a tangy contrast to the richness of the meat. You can incorporate them into salads for an extra burst of flavor and crunch, or serve them as part of a charcuterie board with cheeses, cured meats, and crackers. Additionally, they make a great snack straight from the jar!

Top Tips for Perfecting Canning Pickled Green Tomatoes:

Use Fresh, Firm Green Tomatoes: Ensure the tomatoes are firm and free from blemishes for the best texture and flavor.
Don’t Overcook the Tomatoes: Simmering them briefly is sufficient to soften them slightly. Overcooked tomatoes will become mushy during processing.
Use Pickling Salt: Pickling salt is pure sodium chloride without iodine or anti-caking agents, which can cloud the brine.
Ensure Proper Headspace: Maintaining the correct headspace is critical for achieving a proper seal. Too little headspace can cause the jars to buckle, while too much can prevent a seal.
Adjust Processing Time for Altitude: If you live at a higher altitude, be sure to adjust the processing time accordingly to ensure the jars seal correctly and the food is safely preserved. Usually, the time increases.
Experiment with Spices: Feel free to adjust the spices to your liking. You can add or subtract ingredients like crushed red pepper flakes for more heat, or increase the garlic for a bolder flavor.
Use a non reactive pot Use steel or enamel pots to cook the brine. Avoid aluminium.

5 Facts about Canning Pickled Green Tomatoes:

Pickling dates back to ancient civilizations using vinegar or brine to preserve food.
Green tomatoes are often used because they are available at the end of the growing season when they might not ripen fully.
The acidity from the vinegar is crucial for inhibiting bacterial growth and ensuring safe preservation.
Canning pickled green tomatoes is a great way to reduce food waste by utilizing unripe produce.
The taste can vary based on the brine ingredients and spices used, so feel free to experiment to find your favorite flavor combination.

Storing and Reheating Tips:

Once the jars are properly sealed and cooled, store them in a cool, dark, and dry place like a pantry or basement. Properly canned pickled green tomatoes can last for up to one year or more.

Once a jar is opened, store it in the refrigerator. Opened pickled green tomatoes will stay fresh for several weeks in the refrigerator, but will eventually soften over time. There’s no need to reheat them; they are best enjoyed cold, straight from the jar, or as part of a cold dish.

Final Thoughts:

Canning Pickled Green Tomatoes is a rewarding way to extend the life of your garden’s bounty or make use of affordable green tomatoes from the store. With this recipe, you’re not just preserving food; you’re creating a delicious condiment that adds a unique flavor to your meals. This recipe preserves this season’s harvest and makes sure none of the yield goes to waste. Enjoy the satisfaction of opening a jar of homemade pickled green tomatoes throughout the year, knowing you’ve put in the effort to create something special. And the recipe so good!

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