Yield: 1 wide-mouth quart (or 2 pints)
- 1 cup white distilled vinegar (5% acidity)
- 1 cup water
- 1 tablespoon kosher salt
Basic Pickling Spice:
- 1 teaspoon yellow or brown mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1 or 2 whole allspice
- Optional - garlic cloves and red chile flakes
NOTE: Always prepare canning jars first, and keep hot until ready to use, and prepare lids according to the manufacturer's instructions.
1. Rinse, de-stem, and drain green tomatoes. Cut large ones in half, in desired.
2. Make brine by combining vinegar, water and salt, and bring to a boil over medium heat, stirring until the salt dissolves. Remove from heat.
3. Place pickling spices in bottom of hot jar. If using garlic and hot chile flakes, add them at this time. Using a wide-mouth canning funnel, add tomatoes - pricking each one with a needle a few times before dropping them into the jars. Fill to within 1" of the top of the jar.
4. Fill with jars with brine mixture, covering tomatoes by ½ inch with liquid, leaving 1/2 inch of headspace between the top of the liquid and the lid of the top of the jar.
5. Pop any trapped air bubbles using a chopstick or plastic knife.
6. Wipe the rims spotlessly clean with a paper towel.
7. Center lids on the jars and screw on jar bands until fingertip-tight and process for 10 minutes.
8. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars from canner, placing on a towel on counter, and let sit undisturbed for 24 hours.
9. Check seals, and if sealed, store in a cool, dark place for up to 1 year. If seal failed, store in the refrigerator and consume within one month.
10. Let the pickled green tomatoes rest for 2 weeks before opening.