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Pickled Green Tomatoes

Pickled Green Tomatoes

by jughandle

Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.

Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.

Yield: 2 pints

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Pickled Green Tomatoes

Author jughandle

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10 comments

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Evette Derastel December 29, 2011 - 3:15 pm

I am really impressed with your writing skills and also with the layout on your blog. Is this a paid theme or did you customize it yourself? Anyway keep up the excellent quality writing, it’s rare to see a nice blog like this one these days..

jughandle December 30, 2011 - 8:22 am

Thanks for your comment, this blog is a WP premium template from themeforest.com called Striking.

Marlon Dinucci January 12, 2012 - 4:14 pm

Just wanted to give you a shout from the valley of the sun, great information. Much appreciated.

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