Pickled Green Tomatoes Recipe
Ingredients:
3 pounds green tomatoes, sliced
2 cups apple cider vinegar
2 cups water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves
3 cloves garlic, peeled
1 jalapeño pepper, sliced (optional, for heat)
Instructions:
Prepare the Tomatoes: Slice the green tomatoes into 1/4-inch thick rounds and place them in a large, heatproof bowl.
Prepare the Brine: In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, and garlic cloves. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar and salt are dissolved.
Pack the Jars: Place the sliced green tomatoes and jalapeño slices (if using) into sterilized jars, leaving about 1/2 inch of space at the top.
Pour the Brine: Carefully pour the hot brine over the green tomatoes in the jars, covering them completely and leaving about 1/4 inch of space at the top. Use a clean chopstick or knife to remove any air bubbles and adjust the tomatoes if necessary.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any brine. Place the lids on the jars and seal them tightly.
Process the Jars: If you plan to store the pickled green tomatoes for an extended period, you can process the jars in a water bath canner. Place the jars in the canner, ensuring they are covered with at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes. Remove the jars from the canner and let them cool completely before storing.
Store the Jars: Store the sealed jars of pickled green tomatoes in a cool, dark place for at least 1 week before opening. Once opened, store the jars in the refrigerator and use the pickled green tomatoes within 2-3 weeks.
Pickled Green Tomatoes:
Pickled green tomatoes are a delightful way to preserve the tangy, slightly tart flavor of unripe tomatoes. This traditional Southern recipe is both simple and versatile, allowing you to enjoy the taste of summer long after the tomato season has ended. The green tomatoes are sliced and pickled in a flavorful brine made from apple cider vinegar, water, sugar, salt, and a variety of spices. The addition of mustard seeds, black peppercorns, bay leaves, and garlic cloves infuses the tomatoes with a rich and aromatic flavor. For those who prefer a little heat, a sliced jalapeño pepper can be added to the jars. Once the tomatoes are packed and the brine is poured over them, the jars are sealed and processed in a water bath canner to ensure they stay fresh for an extended period. Stored in a cool, dark place, these pickled green tomatoes will keep for several months, providing a delicious and tangy addition to sandwiches, salads, and charcuterie boards. Enjoy the taste of summer all year round with this simple and satisfying recipe for pickled green tomatoes.