Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Green Tomatoes

Name: Pickled Green Tomatoes
Yield: Makes 6 one-pint (16-fl oz/500-ml) jars
Ingredients: 6 cups (2¼ lb/1.1 kg) green cherry tomatoes; 12 cloves garlic; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 12 bay leaves; 2 Tbsp pickling spice (purchased); ¾ tsp celery seeds; 1 small yellow onion, cut into slices ¼ inch (6 mm) thick; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 6 large, mature dill heads, or 6 Tbsp (1½ oz/45 g) dill seeds and 24 fresh dill sprigs; 2 cups (16 fl oz/500 ml) cider vinegar (5 percent acidity); ½ cup (4 oz/125 g) kosher salt

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

These sour gems are a welcome addition to salads, salsas, and grilled sandwiches. The natural acidity of the green tomatoes paired with the vinegar provides enough acidification that a boiling-water bath is not necessary. Be sure to pour in the brine while it is at a boil.

Ingredients

2 cups (16 fl oz/500 ml) cider vinegar (5 percent acidity)
½

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 4 cups (32 fl oz/