My husband always talks about how his mother used to pickle green tomatoes when he was growing up in the Middle East. He said pickled green tomatoes are delicious.
I’m sure they. It’s also a great way to use the loads of tomatoes we grown in our backyard. So here’s how we pickle green tomatoes. First off you’ll want to make sure you pick them while they’re green. It doesn’t really matter what type of tomato, we use cherry tomatoes as well as the large varieties, just as long as they’re still green and not ripe.
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Pickled Green Tomatoes
Mason Jars with Lids – I use the 64 oz. jars but you can use any size you like
Large Stock Pot – I use my Le Creuset 20 Qt. Stock Pot
Tongs or Jar Lifters
Green Tomatoes – cut cherry tomatoes in half, large tomatoes can be cut in half or quarters
2 Large Jalapeno Peppers cut in half (optional)
4 Small hot peppers whole (optional)
1 Lemon – quartered
2 Cups White Vinegar
2 Cups Water
1/4 Cup Salt
Wash and dry Green tomatoes and peppers – set aside.
Wash jars and lids with soap and water.
Boil a large pot of water.
Submerge jars and lids in boiling water for 5 minutes.
Remove jars and lids from water and drain.
Place jars upside down on paper towels and let dry.
When jars are dry place them right side up on baking sheet.
Pre-heat oven to 350 degrees.
Place jars in oven for 10 minutes. (Not lids).
Turn off oven but leave jars inside.
Boil water, vinegar, and salt in pot and boil until salt dissolves. Turn off heat.
Remove jar or jars from oven and arrange tomatoes, peppers, and lemon inside quickly. Jars and water mixture must both be hot.
Pour liquid over tomatoes.
Cover with plastic wrap and let cool down.
When they have cooled down put lids on and store in a cool dark place for about 6 weeks for tomatoes to pickle.
Once you’ve opened the jar store in the fridge. I will keep for about 2 months.
Use them however you use pickles.