Can I use a different type of vinegar?

While white vinegar is commonly used due to its high acidity and neutral flavor, you can experiment with apple cider vinegar for a slightly different taste. Avoid using balsamic vinegar, as it has a lower acidity and can affect the pickling process.

Do I have to use pickling salt?

Pickling salt is recommended because it doesn't contain iodine or anti-caking agents, which can darken the pickles and cloud the brine. However, if you can't find pickling salt, you can use kosher salt as a substitute.

The recipe calls for 1/2 cup of sugar. If you prefer a sweeter pickle, you can adjust the amount of sugar, but be mindful that adding too much sugar can affect the brine's acidity and preservation.

Canning Pickled Green Tomatoes | Easy Homemade Pickled Recipe

Description

Canning Pickled Green Tomatoes is a simple and satisfying way to preserve unripe tomatoes. This recipe turns tart green tomatoes into a tangy, crunchy condiment perfect for sandwiches, salads, and charcuterie boards.

Ingredients

Scale

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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Instructions

Wash and quarter the green tomatoes. Set aside.
In a large non-reactive pot, combine vinegar, water, pickling salt, and sugar. Bring to a boil, stirring until dissolved.
Add tomatoes to the boiling brine and simmer for 5–7 minutes until slightly softened.
Sterilize 6–8 pint-sized jars and lids by boiling them for 10 minutes.
Place 2 garlic cloves, 2 dill sprigs, 1/3 tablespoon mustard seeds, 1/3 tablespoon celery seeds, 1/3 tablespoon peppercorns, and a pinch of red pepper flakes in each jar.
Pack tomatoes into jars, leaving 1/2 inch headspace.
Ladle hot brine over tomatoes, maintaining the 1/2 inch headspace.
Remove air bubbles and adjust brine if needed.
Wipe rims clean, then place lids and rings fingertip tight.
Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
Remove jars and let cool for 12–24 hours until sealed.
Check seals, label jars, and store in a cool, dark place.

Notes

Store sealed jars in a cool, dark, dry place for up to one year. Refrigerate after opening.

Prep Time: 45 minutes
Cook Time: 10 minutes
Category: Canning & Preserving
Method: Water Bath Canning
Cuisine: American

Nutrition

Serving Size: 1 ounce
Calories: 10
Sugar: 1g
Sodium: 250mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg