How To Make and Can Pickled Green Tomatoes | Canuary 2023

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add bulk while being lower in calories.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs can enhance flavor without added calories.

Clean green tomatoes and cut out any small bad marks.

Make small cuts around the top of the tomatoes for brine penetration.

Sterilize wide mouth quart jars, lids, and rings.

Prepare a brine by boiling 1 cup of water, 1 cup of white vinegar, and 1 tablespoon of pickling salt, then turn off the heat.

Add 1 teaspoon each of whole black peppercorns and mustard seeds to the jars.

Pack the green tomatoes into the jars, ensuring not to overcrowd them.

Fill the jars with the hot brine up to a half inch headspace, ensuring all tomatoes are covered.

Debubble with a plastic knife and clean the jar rims with a vinegar cloth.

Place lids and rings on jars finger tight.

Process jars in a pressure canner for 20 minutes, adjusting for altitude if necessary.

Let jars cool for 5 minutes after processing before removing them from the canner.

Place jars on a towel in a draft-free area and let them rest for 24 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary