Ingredients
- Green tomatoes, washed and quartered: 4 pounds
- White vinegar: 4 cups
- Water: 2 cups
- Sugar: 1 cup
- Pickling salt: 1/4 cup
- Mustard seeds: 2 tablespoons
- Celery seeds: 1 tablespoon
- Dill sprigs: A few per jar
Instructions
- Step 1: Prepare the brine by combining the white vinegar, water, sugar, and pickling salt in a large pot. Bring to a boil, stirring until the sugar and salt are dissolved.
- Step 2: While the brine is heating, sterilize your canning jars and lids according to standard canning procedures. Keep jars hot.
- Step 3: Pack the quartered green tomatoes into the hot, sterilized jars, leaving about 1/2 inch of headspace. Add mustard seeds, celery seeds, and dill sprigs to each jar.
- Step 4: Pour the hot brine over the tomatoes in the jars, again leaving about 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on a counter or using a non-metallic utensil.
- Step 5: Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
- Step 6: Process the jars in a boiling water bath for 15 minutes. After processing, remove the jars from the canner and let them cool completely on a towel-lined surface for 12-24 hours. Check the seals and store in a cool, dark place.
Notes
- Store unopened jars in a cool, dark pantry for up to a year; refrigerate after opening.
- These pickles are best served cold straight from the jar as a tangy counterpoint to rich meats or cheeses.
- Don't skip the boiling water bath processing step; it's crucial for safely preserving your pickled tomatoes.
- For extra flavor, try adding a few cloves of garlic or a sliced hot pepper to each jar before sealing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American