I love having friends who garden! And friends whose gardens produce more than they can use! My friend Hiram gave me several pounds of green tomatoes, so I made two kinds of green tomato pickles. The batch pictured above combined Kevin West‘s technique of salting the tomatoes for 6 hours, as outlined in his book Saving the Season … and adapted a recipe from Garden Betty for the pickling brine.
Prep the tomatoes:
- 6 pounds green tomatoes, cored and sliced to 1/4″ thick rounds
- 1/2 cup kosher salt
Toss the green tomato slices with the salt and set-aside for 6 hours.
Pour off the salty liquid and cover the tomato slices with fresh water for 15 minutes. Drain again.
Prep the jars:
- 1 teaspoon yellow mustard seeds
- 1/4 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 4 whole allspice berries
- 1 bay leaf
- 4 cloves garlic
Wash and sterilize 6 pint jars. Into each jar add the spices above. Then stack the slices of tomatoes on top in each jar, distributing them among all 6 pint jars. Really pack them in, even if some slices end-up fitting better on the side of the stack than in the stack.
Prep the brine:
- 3 cups white distilled vinegar
- 3 cups water
- 1 Tablespoon kosher salt
In saucepan, bring brine ingredients to a boil. Ladle the brine carefully over the tomato slices, leaving a 1/2″ head-space in the jar. Using a chop stick or a long knife blade, shift the slices of tomato, to allow the brine to seep in-between the slices, and to allow air bubbles to escape. Tap each jar a few times to encourage air bubbles to escape.
Wipe the rims clean, seal each jar with a lid and band, and process in a boiling water bath for 10 minutes (adjust time for altitude as needed).