Pickled Green Tomatoes (Quick or Canned)
Recipe: https://recipestripper.com/recipes/5e734976-f61a-47b8-ad73-99bc65c8a44a
Original source: https://www.therusticelk.com/pickled-green-tomatoes/
Recipe image: https://www.therusticelk.com/wp-content/uploads/2019/08/pickled-green-tomatoes-recipe-jars-720x720.jpg

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.
Yield: 6 servings
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- 5 Pounds Green Tomatoes
- 1 Cup Onion Slices (optional)
- 3 Cups Distilled White Vinegar
- 3 Cups Water
- 1/3 Cup Pickling Salt
- Pickle Crisp, divided, optional for canning
- 3 ½ tablespoon Dill Seeds (or add one sprig to each jar when packing)
- 6 Garlic Cloves, peeled, crushed
- 2 teaspoon Black Peppercorn
- ½ Cup Granulated Sugar
- 2 teaspoon Pickling Spice
- 2 teaspoon Mustard Seed
- 1 3/4 Cup Granulated Sugar
- 1 1/2 tablespoon Celery Seeds
- 3 tablespoon Yellow Mustard Seed
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Allspice Berries
- 1/2 teaspoon Whole Cloves
- 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. [For Refrigerator Pickles] Make your brine. In a saucepan, combine vinegar, water, salt, sugar, and your chosen spices. Bring to a boil, then remove from heat.
3. [For Refrigerator Pickles] Prep the veggies. Cut tomatoes into wedges or chunks. Slice onion. Peel garlic, if using.
4. [For Refrigerator Pickles] Pack the jars. Tuck tomatoes, onion, and garlic (if using) into clean jars, packing tightly but not crushing.
5. [For Refrigerator Pickles] Add hot brine. Pour over the veggies, leaving about ½ inch headspace. Let cool completely, then lid and refrigerate.
6. [For Refrigerator Pickles] 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. [For Water Bath Canning:] Make the brine. Combine vinegar, water, sugar, salt, and spices in a pot. Bring to a boil and keep hot.
9. [For Water Bath Canning:] Pack the jars. Fill hot jars with tomatoes, onion, and garlic/spices. Add optional Pickle Crisp.
10. [For Water Bath Canning:] Add brine. Cover contents with hot brine, leaving ½ inch headspace. Remove bubbles and wipe rims. Apply lids and rings finger-tight.
11. [For Water Bath Canning:] 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. [For Water Bath Canning:] Cool and store. Let sit 12–24 hours. Remove rings, check seals, and store in a cool, dark place.