Green Tomato Pickles
September 22nd, 2013 by Alice

From Alice Enevoldsen

Green Tomato Pickles!

Green Tomato Pickles!

  • dozens and dozens of green tomaotes.

Brine (per quart)

  • 1 cup white distilled vinegar (usually contains wheat or corn, choose a light vinegar that is safe for you)
  • 1 cup water
  • 1 tablespoon canning salt (MUST BE canning salt)

Dill/Garlic Pickle Spice (per quart)

  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 2 tablespoon dill seeds
  • 3 fresh bay leaves
  • 4 garlic cloves, peeled

Curry Spice (per quart)

  • 1 teaspoon curry powder
  • 1/4 teaspoon fenugreek
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspon turmeric
  • 1/4 teaspoon ground black pepper
  • a bunch of ground cayenne to your liking
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon cumin seeds
  • 3/4 inch fresh ginger root, sliced into thin coins


So I modified the recipe from Garden Betty.

Wash, dry, and slice your green tomatoes. Bring brine ingredients to a boil.

Put the pickling spice mix that you prefer in a hot,clean quart jar. Pack the jar full of the cut tomatoes.

Pour the hot brine over the tomatoes. Cover them completely and leave 1/2-inch headspace. Stir with a sterilized implement to remove any bubbles. Clean the rim, seal with a lid and band, and process in a hot water bath for 15 minutes.

The green tomatoes will be pickled in three weeks.

Please follow good instructions and in-depth safety precautions when home-canning. You want all canning to be perfect or you end up with dangerous bacteria and molds growing in your cans.

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