How To Make Pickled Green Tomatoes
Growing and Pickling Garden Vegetables
For nearly three decades, our city has rented garden plots to individuals and families very inexpensively. The plots of land are located in city-owned vacant lots and the unencumbered areas beside freeway on ramps and off ramps.
In Detroit, abandoned properties have been tilled and planted with increasing numbers of fruit and vegetable gardens each year in the 2010s, with the result that urban farmers markets are springing up downtown. Many cities are taking advantage of unused land this way.
Some Garden Plots In My City
Just south of this address, the green space is plowed for individual garden plots each spring for community members.
Until the lands were needed for new construction projects, or city landscaping for beautification with trees and flowers, these areas around the city were full of gardens. It was here that I learned to garden and can or preserve the resulting produce with help from the local library and Extension Service. Finally, I could use some of my old time recipes collected through the years.
Today, some supermarkets and specialty grocery stores sell green tomatoes throughout the year, so the recipes below are handy for a longer time than the few months of the summer or the harvest season. Home gardens can be more productive than imagined, yielding enough produce to give away to friends and local food banks.
Making some green tomato pickles during the summer can help cut down on the number of tomatoes that may be wasted from over production, and the attractive finished jars can be given as gifts.
Pickled Green Tomatoes
Cook Time: Green Tomato Dill Pickles
- Prep time: 30 min
- Cook time: 15 min
- Ready in: 45 min
- Yields: 6 Quart canning jars, ready to use in about 4 wks.
- Enough tomatoes for six quart-sized canning jars full of Green Tomatoes, small size and firm. If larger, cut tomatoes in half or quarters.
- 6 Ribs of Celery, washed and cut to 2-in lengths.
- 6 Green Bell Peppers (rather small), washed, seeded, cut into quarters.
- 6 Garlic Cloves, Peeled
- 2 Quarts Water
- 1 Quart White Vinegar
- 1 Cup Pickling Salt
- Handful of fresh Garden Dill, adjust to your taste.
Instructions appear after a few tips below.
One good thing about canning these pickles is that you can use the 6 Quart Jars called for by the recipe, or use 12 Pint Jars. They all make attractive gifts with a simple bow tied around the neck of the jar.
An old tradition in my area is that when you receive a gift of home canned goods, you return the canning jar packed with something else. This can be your own garden produce, candies, nuts, or something else appropriate as a gift to your friend and the season of the year.
To can these Green Tomato Dill Pickles, you will be using a Hot Water Stove Top Canning Method with a large pot, a wire rack inside for the jars to sit on, and a lid. A pressure cooker is not needed for these pickles!
The higher your town's elevation above sea level, the longer the processing time need in the hot water bath:
- Up to 1,000 feet above sea level = 15 Minutes
- 1,000 - 6,000 feet = 20 Minutes
- Over 6,000 feet = 25 Minutes
- For Below Sea Level, use 15 Minutes.
- For Higher Altitudes, call your local college's Extension Service and they can help.
- Wash the quart or pint jars in hot water or run them through the dishwasher to sterilize.If hand washed, set jars upside down on a clean kitchen towel on the counter.
- Pack washed tomatoes in hot jars.
- Set jors right side up and into each Quart Jar, place 1 garlic clove, 1 celery rib and 4 quarters of a green pepper. If using Pint Jars, physically cut everything in half to have enough for 12 jars.
- Pour water, vinegar, and salt in a large saucepan over medium high heat; stir, and then break up the dill somewhat into the brine. Allow to boil for 5 minutes. Remove from fire and set up a large stock pot for a Hot Water Bath, filling with water, placing rack inside, and allowing to boil.
- Pour hot brine over the produce in the jars, leaving ½ inch head room at the top.
- Remove any air bubbles from each jar by inserting a clean table knife into the jars to the bottom and add more brine, if needed; still leave the same amount of head room. Make sure some dill is in all of the jars.
- Wipe the rims of the filled jars with a damp clean cloth.
- Place the two-piece metal canning lids and tighten lids about half-way.
- Place jars in the hot water bath and cover; boil for the prescribed time.
turn off fire, remove jars with tongs to the clean towel on the counter and wait to hear the "pop" of the lids sealing.
- Tighten screw-down part of lids and place in cool dry place when cooled.
More Green Tomato Recipes
- Health Benefits and Best Recipes For Green Tomatoes
Ohio is a tomato state, but so are others - like California. We love red tomatoes, even rich black types, but enjoy green ones while thinking they are less healthy than their ripe siblings. Not so!
Other Pickling Recipes You Might Enjoy
© 2012 Patty Inglish