Pickled Red And Green Tomatoes Recipe | By Victoria Paikin

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a milder flavor while distilled vinegar is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness while brown sugar can be more affordable.

Wash the green tomatoes and cut off the stem.

Slice the tomatoes into 4 to 6 slices, depending on size.

Prepare 4 cups of vinegar and 4 cups of water in a pot.

Add 40 grams of Himalayan pink salt to the vinegar and water mixture.

Add 1/4 cup of honey to the mixture and bring it to a boil for about a minute.

Add 8 allspice berries to the mixture for flavor.

Sterilize 4 quart jars by boiling them for 5 minutes and ensure they are still warm.

Place 1 bay leaf in each jar.

Add whole or cut garlic cloves to each jar, using about 10-12 small cloves or 4 large cloves.

Distribute sliced onion evenly among the jars.

Add dried dill and oregano to each jar, about 1 tablespoon total.

If using, add chopped celery stalks or celery leaves to each jar.

Pack the sliced tomatoes tightly into the jars.

Pour the hot brine over the tomatoes, leaving about an inch of headspace.

Use a knife to release any air bubbles by sliding it around the inside of the jar.

Clean the rims of the jars with vinegar to ensure a good seal.

Seal the jars with sterilized lids and tighten them without over-tightening.

Prepare a pot of simmering water and place a towel at the bottom to prevent jars from touching directly.

Submerge the jars in the simmering water, ensuring the water covers the lids by at least an inch.

Bring the water to a boil and process the jars for 20 minutes.

After 20 minutes, carefully remove the jars and place them on a warm surface, allowing them to cool upright for 24 hours.

Check the seals after 24 hours; they should pop when opened.

Equipment Needed

Spice Level:

Dietary