Print

Pickled Green Tomatoes

Yield: 12 x half-litre jars (US pint) jars OR 6 x litre jars (US quart)

Course Pickles
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Yield 12 half-litre jars (US pint) jars OR 6 x litre (US quart)
Calories 15 kcal

Ingredients

Metric - US Customary

Instructions

  1. Wash tomatoes. Remove any leaves and stems.
  2. Wash celery stalks, cut into pieces 5 cm (2 inches) long.
  3. Wash green pepper, seed, cut each into 8 strips.
  4. Wash jars.
  5. In each half-litre (pint jar) put the following seasonings: 2 to 3 pieces of celery, a few green pepper pieces, 1 tablespoon salt, 1/8th teaspoon Pickle Crisp® (optional), 1 clove of garlic and 1 head of dill (or 1 teaspoon dill seed). Double all those seasonings if using litre (US quart) jars.

  6. Pack in tomatoes, leaving 2 cm (1/2 inch) headspace.
  7. Put vinegar and water into a large pot, and bring it to a boil.
  8. Fill jars with the hot vinegar mixture, leaving 2 cm (1/2 inch) headspace.
  9. Debubble, adjust headspace.
  10. If you are short of pickling liquid, just quickly zap some more in microwave in the same ratio as above: two-thirds water to one-third vinegar.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process either size jar for 15 minutes; increase time as needed for your altitude (see table below.)
  15. Let stand 4 to 6 weeks before opening and sampling.