Pickled Green Tomatoes

Ingredients

4 pounds Jersey Fresh green tomatoes
4 Jersey Fresh jalapenos, sliced (optional if want to make ½ spicy – 4 pint jars)
3 1/2 cups vinegar
3 1/2 cups water
1/4 cup canning salt
8 Jersey Fresh garlic cloves (one per jar)
8-16 Jersey Fresh dill sprigs (1-2 per jar)

Steps

10m prep time / 15m cook time

NOTE: Time above does not include canning times. You can simply jar, cool and refrigerate the amount you plan to use right away. Canned jars are best used within 6 months. Makes 8 pint jars.

1. Wash jars, lids and rings with soap and hot water.
2. Rinse the tomatoes (& jalapenos, if using). Cut into desired size.
3. Sanitize the jars and lids: put rack and jars in the pot, fill with hot water to cover with 1 inch. Bring to a boil and boil for 10 minutes. Leave jars in hot water until ready to fill. Prior to filling, remove carefully and dry and place right side up on kitchen towel. Leave hot water in pot, for canning your jars. Place lids in a pot of simmering water for 10 minutes before filling jars.
4. Combine vinegar, water, and salt in large pot. Bring to a boil and keep hot while you pack the jars.
5. Place a garlic clove and 1-2 sprigs of dill in each jar. If making hot, also add jalapeno slices.
6. Pack tomato pieces into jars and cover with vinegar solution using a funnel and ladle to carefully pour the vinegar solution, leaving 1/4-inch headspace. Wipe the rim. Using a magnetic lid lifter, place a lid on the jar. Place rim on top and adjust to fingertip tight. Repeat for all jars.
7. Process the jars for long time storage: using the jar grabber carefully place filled jars in the large pot of hot water with rack ensuring jars are covered by 1 to 2 inches of water (you can add hot water from kettle to get to proper level). Place lid on pot. Bring water to gentle, steady boil. Boil jars for 15 minutes. Turn off heat, remove lid and let jars stand for 5 minutes.
8. Cool the jars: carefully remove the jars using the jar grabber and place on a kitchen towel or cooling rack. Let cool for 24 hours. After 24 hours, check lids for seal (lid should not flex up and down when center is pressed).
9. Label & date jars. Store in cool, dry place.

Jersey Fresh Product(s) Used: Garlic Herbs Peppers Tomatoes


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