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Pickled green tomatoes

Posted by Jeanne on October 24, 2009

Anyone who grows tomatoes knows that there are many left at the end of the season – too many to just throw away, but what do you do with them?

We make pickles.  The spicy ones are especially excellent in bloody marys.

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Sort your green tomatoes – toss any with blemishes.  Core and cut the larger ones into chunks; leave the small ones whole.

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We ended up with about 7 or 8 cups of tomatoes when it was all done, and made 4 quart jars of pickles.

Scary canning warning: be really, really careful canning things at home. Make sure everything is as close to sterile as possible, and that your jars seal.  If you have never canned before, the Ball Blue Book is a great place to learn tips and techniques.

Moving on.

The pickling solution was made of 1 cup white vinegar, 1 cup salt, and two cups of water.  There was some left at the end but I didn’t want to mess around with the proportions and end up poisoning everyone.

We sterilised the jars in the dishwasher, and then filled them with the tomatoes, some sliced onion, and black peppercorns.  The spicy ones each have a handful of dried thai chilis and two jalapenos as well.

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Bring the brine ingredients to a boil, and then pour over the veg in the jars.  Leave an inch or so of space at the top of the jar.  Process in a water bath for 10 minutes (pints) or 15 minutes (quarts).

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Cool and check the seals – if there are any that didn’t seal right, put in the fridge and eat within a month.

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After processing, tighten up the outer rings and store.  Let them sit at least two weeks, but a month is better.

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One Response to “Pickled green tomatoes”

  1. […] was pretty excited to can things again.  The suggested challenge was apple butter or a jarred bruschetta but the last time […]

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