Small Batch Pickled Green Tomatoes

green tomatoes

As long as gardeners stayed on top of their watering, this summer was a good one for growing tomatoes in Philadelphia (as well as up and down the east coast). We had a ton of heat, which turned bushels of tomatoes sweet and red. I got more than 10 quarts of grape and cherry tomatoes from the three plants in my tiny community garden plot alone.

green tomato slices

However, out in the Pacific Northwest, gardeners were not so lucky. They didn’t get nearly enough of the hot nights and sunny days that make for ripe tomatoes. My parents got nary a red tomato and while they’ve picked a bunch to slowly ripen in the garage, they’ve still got a slew of green tomatoes that need to be dealt with.

packed jars

For those of you who are suffering from a fate similar to my parents’, with mountains of green tomatoes heaped upon all available surfaces, I offer up this little recipe. My proportions are based upon a single pound of green tomatoes, for as abundant as they are out west, I had a heck of a time finding enough out this way to fill even two 12-ounce jars. A friend out in Lancaster County sent me a few of her spares, but they’ve been entirely absent at my regular haunts.

I’m grateful to have these though, and I hope that those of you who are swimming in greens find the time to put a few jars up this way.

Pickled Green Tomatoes

Yield: Makes 2 12-ounce jars, or 1 pint and one half pint

Ingredients

  • 1 pound green tomatoes, stemmed and cut into wedges
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 1/2 teaspoons pickling salt
  • 2 teaspoons dill seed
  • 4 garlic cloves
  • 1/2 teaspoon peppercorn
  • 2 bay leaves
  • Place the following into the bottom of each hot, ready-for-canning jar:
  • 1 teaspoon dill seed
  • 2 garlic cloves
  • 1/4 teaspoon peppercorn
  • 1 bay leaf

Instructions

  1. Combine vinegar, water and salt and bring to a boil.
  2. 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.
  3. Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner 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.
  4. Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://foodinjars.com/2010/10/small-batch-pickled-green-tomatoes/

Related Posts:

, ,

57 Responses to Small Batch Pickled Green Tomatoes

  1. 51
    Claudia says:

    I made this recipe over the weekend. I filled two 12-oz jars with the green tomatoes but needed to make two batches of the brine in order to have enough liquid to cover the tomatoes. Did I do something wrong – or did others encounter this same issue? I’m new to pickling and preserving.

    • 51.1
      Marisa says:

      If you needed a full cup of liquid for each jar of pickles, you didn’t pack the tomatoes tightly enough into the jars. The 12 ounce jars only 1 1/2 cups, so if you had to double the brine, that means that in the end, you only had a 1/2 cup of tomatoes in each jar.

Trackbacks/Pingbacks

  1. When life gives you green tomatoes « Vivren - October 13, 2011

    [...] them up, but I have been really interested in pickling using my new canning abilities. I gleaned information from here. A while ago, I bought a small jar of picking spice from Penzeys so I didn’t quite follow the [...]

  2. Pucker up! It’s pickle time. « June Ever After - October 29, 2011

    [...] consulted Food In Jars and the recipe they posted for small batch green tomato pickles, and also a basic brine recipe from my Ukrainian grandmother. I obviously did some tweaking, but [...]

  3. Pickled Green Tomatoes « Veggicurious - November 9, 2011

    [...] 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, [...]

  4. Tool of the Week: Canning Kit | West Seattle Tool Library - November 25, 2011

    [...] Most will stay green until they eventually rot. Why not make them into some green tomato salsa or pickled green tomatoes. I like to can the salsa into wide-mouth half-pint jars. The jars are perfect to take to a potluck [...]

  5. pickled green tomatoes » The Life of My Mouth - June 19, 2012

    [...] I decided to give it another shot. This time, I asked our neighbor/friend if I could harvest her tomatoes as well. She was equally unhappy with the taste of her fruits, so she happily obliged. The few red ones I collected were dried in the oven for 8 hours and then popped into a little jar, and topped off with olive oil. And all the green ones we had became … pickled green tomatoes! [...]

  6. F is for Fall – Pagan Blog Project | Urban Meliad - August 22, 2012

    [...] plant and wondering if I should just make a batch of green tomato pickles (like the one offered here) with the last of [...]

  7. Seasonal Canning: Picklefest 2012! | SLUGS - September 1, 2012

    [...] Pickled Green Tomatoes and Pickled Sweet Cherries:  both from Food in Jars, so you know they’re great! [...]

  8. Green Tomato Pickles | Agrarian Revival - September 1, 2012

    [...] not enough to even worry about canning for long term storage (even the small batch recipe for Pickled Green Tomatoes over at Food in Jars calls for a pound). It is however, just the right amount to put in the fridge [...]

  9. The Dance, Mkts 9/8, Plus Articles of Interest | Broadfork Farm - September 7, 2012

    [...] are stuck between harvests. Mostly Green Tomatoes hang from the vine, instead of [...]

  10. Tomatenchutney | Yummy in my Tummy! - September 15, 2012

    [...] recepten tegen. Zo bakken ze ze met een korstje, maken ze er hartige taarten van, worden ze ingemaakt, verwerkt in een chutney of zelfs gebakken in een cake. Hierbij dus een recept voor een chutney met [...]

  11. Canning 101: Pickled Green Beans | Simple Bites - August 10, 2013

    […] | Simple Bites :: Pickled Peppers | Food for My Family :: Lacto-Fermented Pickles | Simple Bites :: Pickled Green Tomatoes | Food In Jars :: Pickled Turnips | Georgia […]

  12. CSA Week 22: Tomato time | Scenes of Eating - October 2, 2013

    […] Matters contributor Marisa McClellan). The green tomatoes were packed and processed in brine after this recipe, and about five pounds of the heirlooms were simmered with sugar and vinegar for a spicy tomato jam […]

  13. Pickled Green Tomaters | Curve Happens - November 6, 2013

    […] bug kicked in (when DOESN’T it kick in?!) and a quick google later led me to a recipe for small batch pickled green tomatoes. I’ve only ever tried Bubbie’s pickled green tomatoes (very tasty, crunchy and eye […]

  14. Homemade Bloody Mary Recipe | BIG EATS...tiny kitchen - September 6, 2014

    […] jar of pickled green tomatoes (sealed and processed through hot bath canning) or a jar of jalapeño stuffed […]

Leave a Reply