Wednesday, November 13, 2013

Yiayia's Pickled Green Tomatoes

My mother, aka Yiayia is a wonderful gardener and she had a bunch of green tomatoes.  What to do with them?  Searched on the web and found a delightful site called Food in Jars.  This is where I got the recipe and it worked out great.  I had like 10 pounds of green tomatoes, I multiplied Food In Jars recipe by 10.  The recipe below is for a small batch and is the original recipe posted at that site.  
Pickled Green Tomatoes
Yield: Makes 2 12-ounce jars, or 1 pint and one half pint
  • 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 (I also added some celery seed)
  • 2 garlic cloves
  • 1/4 teaspoon peppercorn
  • 1 bay leaf
  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.

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