Pickled Green Tomatoes Recipe

Pickling Process

1. 1

   Prepare the Tomatoes

   Wash the green tomatoes thoroughly and remove any stems. Slice them into quarters or halves, depending on their size, ensuring they are uniform for even pickling.

2. 2

   Make the Brine

   In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt have completely dissolved.

3. 3

   Add Spices

   Once the brine is boiling, add the mustard seeds, black peppercorns, crushed garlic cloves, and dill seeds. Reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.

4. 4

   Pack the Tomatoes

   In sterilized jars, tightly pack the prepared green tomatoes. Ensure that the tomatoes are pressed down slightly to fit them snugly but avoid crushing them.

5. 5

   Pour the Brine

   Carefully pour the hot brine over the packed tomatoes in each jar, ensuring that the tomatoes are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.

6. 6

   Seal and Cool

   Seal the jars with sterilized lids and allow them to cool to room temperature. Once cooled, refrigerate the jars.

7. 7

   Pickling Time

   Let the pickled green tomatoes sit in the refrigerator for at least 48 hours before consuming to allow the flavors to develop fully.