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Home / Pickles / Pickled Green Tomatoes

Pickled Green Tomatoes

Filed Under: Pickles, Seasonal Fall, Tomatoes Tagged With: Green tomatoes

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Pickled Green Tomatoes 002

Home-canned, mildly-tart pickled green tomatoes are a real delicacy and very hard to come by, unless you make them or live near a good deli.

The recipe says these are “kosher-style”, but doesn’t say what it is that makes them kosher style. Perhaps it is the weaker pickling liquid.

This recipe comes from So Easy to Preserve.

Contents hide
  • 1 The recipe
  • 2 Pickled Green Tomatoes
    • 2.1 Ingredients
    • 2.2 Instructions
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Safety Check
  • 7 Nutrition information
    • 7.1 Regular version

The recipe

Jar size choices: ½ litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart / 32 oz)

Processing method: Either water-bath or steam canning

Yield: 12 x ½ litre (US pint) jars

Headspace: 2 cm (½ inch)

Processing time: Either size jar 15 minutes

3.72 from 21 votes
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Pickled Green Tomatoes

Yield: 12 x half-litre jars (US pint) jars OR 6 x litre jars (US quart)

Course Pickles
Cuisine American
Keyword Tomatoes
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Yield 12 half-litre jars (US pint) jars OR 6 x litre (US quart)
Calories 15 kcal

Ingredients

  • 2 kg green tomatoes (small firm green tomatoes. Approx 2 kg / 5 lbs)
  • 6 stalks celery (cut into lengths of 5 cm / 2-inch)
  • 6 green bell peppers (washed, cored, seeded and cut into quarters or strips)
  • cloves garlic
  • heads dill (fresh. Or dill seed)
  • Pickle Crisp (optional)
  • pickling salt (OR non-bitter, non-clouding salt sub)
  • 2 litres water (2 US quarts / 64 oz)
  • 1 litre white vinegar (5% or higher. 1 US quart / 32 oz)
Metric - US Customary

Instructions

  1. Wash tomatoes. Remove any leaves and stems.
  2. Wash celery stalks, cut into pieces 5 cm (2 inches) long.
  3. Wash green pepper, seed, cut each into 8 strips.
  4. Wash jars.
  5. In each half-litre (pint jar) put the following seasonings: 2 to 3 pieces of celery, a few green pepper pieces, 1 tablespoon salt, ⅛th teaspoon Pickle Crisp® (optional), 1 clove of garlic and 1 head of dill (or 1 teaspoon dill seed). Double all those seasonings if using litre (US quart) jars.

  6. Pack in tomatoes, leaving 2 cm (½ inch) headspace.
  7. Put vinegar and water into a large pot, and bring it to a boil.
  8. Fill jars with the hot vinegar mixture, leaving 2 cm (½ inch) headspace.
  9. Debubble, adjust headspace.
  10. If you are short of pickling liquid, just quickly zap some more in microwave in the same ratio as above: two-thirds water to one-third vinegar.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process either size jar for 15 minutes; increase time as needed for your altitude (see table below.)
  15. Let stand 4 to 6 weeks before opening and sampling.

Processing guideline times below differ slightly from the usual altitude changes. The times apply equally to water-bath canners or steam canners.

  Required processing time in minutes per altitude
Jar Size 0 - 300 m / 0 - 1,000 ft301 - 900 m / 1,001 - 3,000 ft901 - 1,800 m / 3,001 - 6,000 ftAbove 1,800 m / 6,000
½ litre (US pint)15 min20 min20 min25 min
1 litre (US quart)15 min20 min20 min25 min

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For salt substitute, a non-bitter, non-clouding one such as Herbamare Sodium-Free was used.

For stevia, Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.

Australia and New Zealand vinegar strength special notes.

Recipe notes

  • Note that the sizes and shapes of the tomatoes used will affect how many go into a jar, and therefore how much pickling liquid is needed.
  • How many jars you get, especially in the ½ litre (US pint) size will depend how adept you are at fitting the tomatoes into the jars, and keeping them fitted in after debubbling.
  • This recipe uses an unusual vinegar ratio: ⅔ water to ⅓ vinegar. They are presumably counting on the very high acidity of the green tomatoes.
  • Green tomatoes should be about 2 to 5 cm (1 to 2 inches) wide or less.
  • Yes, leave tomatoes whole. You do not need to peel, slice or quarter them.
  • The tomatoes will be an olive green after processing.

Recipe source

Kosher Style Dill Green Tomato Pickles. In: Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 141.

Modifications made:

  • Changed small pearl onions to a few strips of onion;
  • Added option for smaller ½ litre (US pint) jars (processing time stays the same);
  • Lowered the salt a bit.

Pickled Green Tomatoes 001

Safety Check

These Pickled Green Tomatoes, kosher-style, have a pH of 3.75, tested using 25 g solids, 50 ml distilled water. Well below upper safety cut-off of 4.6 pH.

These Pickled Green Tomatoes, kosher-style, have a pH of 3.75. Well below the upper safety cut-off of 4.6 pH.

Nutrition information

Regular version

Per ¼ of a 1 litre (US quart) jar:

  • 15 calories, 585 mg sodium

pickled green tomatoes regular nutrition

Salt-free version

Per ¼ of a 1 litre (US quart) jar:

  • 15 calories, 4 mg sodium

pickled green tomatoes nutrition

* Nutrition info provided by https://caloriecount.about.com

* Better Stevia ® is a registered trademark of the NOW Foods Company.

* Herbamare ® is a registered trademark of the A. Vogel Corporation.

Pickled Green Tomatoes 003

Tagged With: Green tomatoes

Filed Under: Pickles, Seasonal Fall, Tomatoes Tagged With: Green tomatoes

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