Green Tomato pickles
April 21, 2022
Makes 8 (500 ml jars)
Do you still have green tomatoes in your garden? These pickles are a great way to use them up. Green Roma tomatoes are best for spears. Round tomato varieties are best for slices.
Use 1 tablespoon of your favourite pickling spice mix per 500 ml jar and half a tablespoon for a 250 ml jar.
- 4 pounds green tomatoes, cut into spears or slices
- 4 cups white vinegar (5% acidity)
- 4 cups water
- 1/4 cup kosher salt
Pickling Spice Mix:
- 2 tablespoons yellow mustard seed
- 2 tablespoons celery seed
- 2 tablespoons coriander seed
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
Sweet Curried Pickles Variation:
- 1 cup packed brown sugar
- 4 teaspoons curry powder
- 1 teaspoon ground cumin
- 2 teaspoons whole allspice
- 8 slices fresh ginger
Directions: In a small saucepan, bring all of the brine ingredients to a boil and boil for 5 minutes or until the salt is dissolved. Remove the brine from heat. Fill a hot, clean 500ml jar with 1 tablespoon pickling spice mix. Pack the jar tightly with the tomatoes.
Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.
Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes. Remove the jars to a towel. Press the lid after 1 hour to check the seal. If the lid flexes the jar should be refrigerated.
Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks.