Green Pickled Tomatoes are a fabulous way to use up all those last, remaining, green tomatoes from the garden.
They are a crispy, dill-pickle flavored snack. DH prefers to eat them straight out of the jar like pickles, but I like mine on top of a gorgeous ham sandwich.
If you didn’t raise pigs, or don’t have any ham, never fear, these are great on any deli sandwich. Ham, turkey, tuna, chicken salad – they all equally accept pickled tomatoes. It’s hard to define what a pickled tomato does to a sandwich – it’s like a tomato & a a pickle all rolled into one, except better.
These will keep for 2 months in the refrigerator. I drop my jars of pickled tomatoes in a water bath canner for 10 minutes so I can eat them all winter.
For step-by-step instructions with pictures go here.
To get old fashioned recipes, farm tips and advice delivered straight to you be sure to subscribe via email (here).
XO,
Candi
First Make Brine:
Combine water, vinegar & salt in saucepan & heat until salt dissolves. Set aside.
To Pack Jars:
Wash, core, slice and pack tomatoes into jars. You do not need to peel. Add 2 cloves (roughly chopped) garlic, dash of pepper and 1 tsp. of dill to each jar. Cover with brine leaving 1/4 inch headspace. Adjust lids. Transfer to refrigerator & enjoy within 2 months.
In my area, with my canner, I am able to process my pickled green tomatoes 10 minutes in a water bath canner for (unrefrigerated) winter storage. Please check your area (for elevation requirements) and your canner directions for proper canning instructions before canning.
Disclaimer: Always follow directions specific to your equipment and elevation for canning. Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.
