Spicy Pickled Green Tomatoes
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Do you ever wonder what to do with all of those green tomatoes left at the end of the season? You can only make so many fried green tomatoes. Here’s a great option for a tasty snack that can go good with BBQ or just on it’s own.
This recipe makes 2 quarts or 4 pints.
Ingredients
- 2.5 pounds green tomatoes, sliced
- 1 white onion, sliced thin
- 4-8 garlic cloves, smashed
- 3 tablespoons pickling salt
- 2 cups apple cider vinegar
- 1 cups water
- 1 cup brown sugar
- 1 teaspoon turmeric
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- 4-6 hot peppers, sliced into thin strips
Instructions
- Cut the onion into thin slices and combine with the garlic and tomatoes into a large glass bowl. Sprinkle the pickling salt over the tomatoes and onions and mix well.
- Cover and allow the vegetables to sit in your refrigerator for at least 2 hours, preferably overnight.
- Remove the vegetables, put in a colander and rinse lightly.
- In a large pot combine the cider vinegar, water, turmeric, celery seed, mustard seed, and sugar. Bring the mixture to a simmer over low heat.
- Slice the desired amount of hot peppers into thin slices and stir into the tomatoes.
- Pack the jars with the tomatoes, onions and peppers. Leave about a ½ inch from the top of the jar.
- Using a funnel, pour the hot vinegar and spice mixture into the jars.
- Check for air bubbles and remove them with a non-metal utensil.
- Wipe the rims clean and securely attach the lids.
- Process in a boiling water canner for 20 minutes.
- Or, seal in a 250 degree oven for 25 minutes and then remove and let cool.
- Makes 2 1-quart jars or 4 pints. As with all pickles, it’s best to wait 4-6 weeks or so before you indulge to make sure they have that pickley taste.