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Clean recipe · therusticelk.com

Pickled Green Tomatoes (Quick or Canned)

These tart, crunchy pickled green tomatoes are the perfect end-of-season preserve. Make a small batch of refrigerator pickles or water bath can them to enjoy all winter. Choose from two brines... classic garlic dill or old-fashioned bread & butter. Tangy, salty, and wildly good.

Original recipe: therusticelk.com

Yield:
6 servings
Prep:
15 min
Cook:
15 min
Total:
30 min
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Pickled Green Tomatoes (Quick or Canned)

Ingredients

  1. 5 Pounds Green Tomatoes
  2. 1 Cup Onion Slices (optional)
  3. 3 Cups Distilled White Vinegar
  4. 3 Cups Water
  5. 1/3 Cup Pickling Salt
  6. Pickle Crisp, divided, optional for canning
  7. 3 ½ tablespoon Dill Seeds (or add one sprig to each jar when packing)
  8. 6 Garlic Cloves, peeled, crushed
  9. 2 teaspoon Black Peppercorn
  10. ½ Cup Granulated Sugar
  11. 2 teaspoon Pickling Spice
  12. 2 teaspoon Mustard Seed
  13. 1 3/4 Cup Granulated Sugar
  14. 1 1/2 tablespoon Celery Seeds
  15. 3 tablespoon Yellow Mustard Seed
  16. 1 teaspoon Turmeric Powder
  17. 1/2 teaspoon Allspice Berries
  18. 1/2 teaspoon Whole Cloves
  19. Pickle Crisp (⅛ teaspoon per pint jar)

Instructions

  1. For Refrigerator Pickles

    Wash your jars and lids. Hot soapy water or a spin through the dishwasher. No need to sterilize for fridge pickles.
  2. Make your brine. In a saucepan, combine vinegar, water, salt, sugar, and your chosen spices. Bring to a boil, then remove from heat.
  3. Prep the veggies. Cut tomatoes into wedges or chunks. Slice onion. Peel garlic, if using.
  4. Pack the jars. Tuck tomatoes, onion, and garlic (if using) into clean jars, packing tightly but not crushing.
  5. Add hot brine. Pour over the veggies, leaving about ½ inch headspace. Let cool completely, then lid and refrigerate.
  6. Wait 1–3 days. Flavor deepens with time. Eat within 1 month for best texture and taste.

  7. For Water Bath Canning:

    Prep your jars and canner. Wash jars and lids. Heat jars in simmering water (180°F). Fill canner with water and heat.
  8. Make the brine. Combine vinegar, water, sugar, salt, and spices in a pot. Bring to a boil and keep hot.
  9. Pack the jars. Fill hot jars with tomatoes, onion, and garlic/spices. Add optional Pickle Crisp.
  10. Add brine. Cover contents with hot brine, leaving ½ inch headspace. Remove bubbles and wipe rims. Apply lids and rings finger-tight.
  11. Process in water bath. Place jars in boiling water canner. Process pints for 15 minutes (adjust for altitude below). Let jars rest 5 minutes in the water, then remove.
  12. Cool and store. Let sit 12–24 hours. Remove rings, check seals, and store in a cool, dark place.