Content

• Ingredients
• To step
• Part 1 of 3: Preparing tomatoes
• Part 2 of 3: Making the brine
• Part 3 of 3: Preserving pickled green tomatoes
• Tips
• Necessities

In some seasons, early frost may require canning your tomatoes before they are ripe. If you have a large bowl of green cherry or cooking tomatoes, consider brining and preserving them so you can enjoy them year-round. Thanks to their firm texture and sweetness, they are an excellent canning material.

Ingredients

• 0.7 kg green tomatoes / pot
• 0.24 l white vinegar
• 0.24 l water
• 18.2 g kosher salt or canning salt
• 4.2 g dill seeds
• 2.3 g black peppercorns
• 1 bay leaf
• 4 cloves of garlic

To step

Part 1 of 3: Preparing tomatoes

1. Measure the amount of green tomatoes you want to put in. You need 0.5 to 0.7 kg of tomatoes per pot. Multiply the amount of vinegar, water and salt needed by the number of servings you will be making.
2. Wash your tomatoes well.
3. Cut cherry tomatoes in half from top to bottom. Divide larger tomatoes into quarters.

Part 2 of 3: Making the brine

1. Place the saucepan on the stove. Add your water, vinegar and brine spices.
2. Bring the brine to a gentle boil over medium heat. Remove it from the heat when it boils.
3. Decide what spices you want to use for your pickled tomatoes. The dry spices are good at the bottom of each jar. These are some good spice mixes for green tomatoes:
   • Mix dill seeds, black peppercorns, bay leaf and garlic cloves for dill tomatoes, see ingredients list.
   • Mix 2g yellow mustard seeds, 2g celery seeds, 1.8g cilantro seeds, 1.15g black peppercorns and 0.8g allspice per jar for a basic brine mixture.
   • Mix 2.3g black peppercorns, 2.3g Sichuan peppercorns, 2g brown mustard seeds, 0.9g coriander seeds and 0.9g red pepper flakes for spicy tomatoes.
   • Mix 2 g curry powder, 47 g brown caster sugar, 0.5 g cumin seeds, 0.4 g allspice and 2 cm of a fresh ginger root cut into granules, for curry tomatoes.

Part 3 of 3: Preserving pickled green tomatoes

1. Put your canning machine on with boiling water. Fill the stockpot with enough water to leave an inch of space around the pots. Sterilize your jars by placing them in the canner, on a rack, for 10 minutes.
   • Increase the time they rest in the water by one minute for every 300 feet above sea level.
   • Buy new, sterile lids and rims every year. Set them aside in a clean place until your pots are filled.
2. Measure your dry brine spices at the bottom of the jar.
3. Place the green tomatoes tightly together in each jar.
4. Slowly pour the brine over the tomatoes, giving it time to completely fill the space around the tomatoes. Use chopsticks to rock the tomatoes back and forth a bit to remove air bubbles. Leave half an inch of space.
   • Use a funnel to neatly pour the warm brine liquid into the pot.
5. Wipe the edges of the pots with a clean damp cloth. Put the lid bottle on the glass and tighten the rings.
6. Place the jars on the canning rack with boiling water. Lower them into the boiling water bath. Let them boil for 10 to 15 minutes, depending on the height above sea level.
7. Carefully remove them from the boiling water bath with tongs. Place them on the counter to cool completely for a few hours before putting them away. The lids of the jars should pop when the vacuum seal is formed. The tomatoes will keep for a year in a cool, dark place.

Tips

• Test the pots before you put them away. Make sure that the rings do not rise when you hold the jars by the lid. Also press the center of the lid to make sure it is secure. If a jar is not sealed, put it in the refrigerator and consume the tomato within 2-3 weeks.

Necessities

• Knife
• Pot (s)
• Boiling water bath
• Saucepan
• Water
• Washcloth
• Funnel
• Tang
• New lids and rims for jars