The weather is getting cooler here and the threat of our first frost is imminent. Which means that there are tons of green tomatoes to pick and figure out what to do with. If you’ve never tried pickled green tomatoes, you are in for a real treat.
These pickles are incredibly simple to make. And you can’t knock them until you try them. They’re really delicious. Not at all like most of us (including myself) would expect.
I’ve used a few different spice blends to try out some different flavors and I’ve never been disappointed. I’ve decided to share two of those spice blends with you today. A delicious bread and butter pickled green tomato and a more traditional garlic and dill blend.
Whether you slice them up, halve a bunch of cherry tomatoes (which work great for this kind of recipe), or quarter them, they don’t take much to can. No peeling like when canning ripe tomatoes. No real prep work involved. Just slice them up how you want, make up your brine and spice blend, heat it up, pack your jars and can.
These do need to sit for a minimum of three weeks before they’ll really start to gain their flavor. And, of course, the longer the better. Can a bunch up now and you’ll have plenty to give away as Christmas gifts in a couple of months, too.
Best Tomatoes for Pickled Green Tomatoes
You’ll want to use firm, unripe tomatoes for the best results. I know they have lots of beautiful heirloom varieties that are green when ripe, this recipe is not for them. Slicing tomatoes that are unripe will work, but they tend to turn out a little mushy depending on how firm and juicy they are. So, pick the smaller varieties that are nice and firm. If they’re already super juicy and a little on the mushy side, you’re going to wind up with mushy pickled green tomatoes. Still delicious… but not near as crisp.
Cherry tomatoes are great for these pickles, but any small, firm, unripe variety will work just fine.
What to Eat Them On or With
Honestly, they’re delicious all by themselves, but you can use them just about anywhere you would typically use relish or a pickle. Hot dogs are a favorite of mine. As is sliced ones on venison burgers.
They make fantastic appetizers and even as a side dish alongside a bowl of pinto beans. Which, in my opinion, might be the best combination, ever. They add a certain something to the savory dish.
Pickled green tomatoes are a delicious blend of pickling spices and unripe tomatoes. Simple to make and a delight to eat. This is a dish you must try.
Basic Pickled Green Tomato Ingredients
- 5 Pounds Green Tomatoes
- 1 Cup Onion Slices (optional)
- 3 Cups Apple Cider Vinegar
- 3 Cups Water
- 1/3 Cup Kosher Salt
Bread & Butter Spice Blend
- 1 3/4 Cup Brown Sugar
- 1 Tablespoon Celery Seeds
- 1 Tablespoon Mustard Seeds
- 1/2 Tablespoon Allspice
- 1/2 Tablespoon Whole Cloves
- 1 Red Bell Pepper (sliced, optional)
Garlic Dill Spice Blend
- 3 1/2 Tablespoons Dill Seeds
- 6 Garlic Cloves (minced)
- 1 1/2 Tablespoons Peppercorn
- 6 Bay Leaves
- Wash your tomatoes throughly.
- Cut your tomatoes the way you desire and discard the ends and any bad spots if necessary.
- In a stockpot, bring your apple cider vinegar, water, kosher salt and spice blend of your choice to a boil over medium heat until the salt (and sugar if applicable) dissolve.
- Pack hot, sterilized jars with prepared tomatoes.
- Carefully pour the hot brine over the tomatoes, leaving a 1/2" of headspace.
- Wipe the rim, center the lid, and finger tighten the ring. Place back into prepared water bath canner.
- Once finished packing all of the jars, process pints for 10 minutes and quarts for 15 minutes.
- Allow jars to set for a couple of minutes before carefully removing them to a towel-lined counter and leaving undisturbed for 12 hours before checking seals.
- Allow pickles to sit for at least 3 weeks for the best results. Will keep for up to one year.
This is a delicious treat and a super easy way to preserve those tomatoes that aren’t to their prime for using, yet.
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