If your garden looked anything like mine this year, you were left with buckets of undersized, hard green tomatoes and not many rosy reds. No matter – there are all kinds of things to do with green tomatoes! Make a green salsa verde, or a green tomato pie, or drench them in cornmeal and fry them southern style! I’m pickling most of my green tomatoes for extra-special bloody marys and future picnics.
I based my recipe on Marisa’s from Food in Jars, but added some hot dried Thai peppers from my garden and the last of the CSA fresh dill! Remember, you can alter spices in pickling, but not the acid.
Pickled Green Tomatoes
makes 4 12-ounce jars or three pints
2 pounds green tomatoes, stemmed and cut into wedges
1 cup white vinegar
1 cup water
3 teaspoons pickling salt or 5 teaspoons kosher salt
large springs of fresh dill
8 garlic cloves
1 teaspoon peppercorn
4 bay leaves
6 dried hot thai chilis
Combine vinegar, water and salt and bring to a boil. Keep the saucepan tightly covered and don’t overboil, or you won’t have enough brine!
Place the following into the bottom of each hot, ready-for-canning jar:
-1 large sprig fresh dill
-2 garlic cloves
-1/4 teaspoon peppercorn
-1 bay leaf
-2 dried hot Thai chilies
Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
Process in a boiling water canner for 10 minutes. Let the jars sit in the canner for 5 minutes, and then carefully remove them and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.