Enjoy tomatoes well past summer with pickled green tomatoes.
All it takes is a quick and easy brine and a little bit of chilling time.
The tomatoes you select for canning are just as important as the brine.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
When purchasing green tomato selections forpickling, choose ones that are about the size of a baseball or smaller.
Larger tomatoes tend to be tough and bitter and won’t absorb the brine as well.
Learn how to make pickled green tomatoes.
Credit:Caitlin Bensel
Caitlin Bensel
What Is a Quick Pickle?
They can be used immediately after making, or chilled overnight for a deeper flavor.
Which Green Tomatoes Should I Use?
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
There are also varieties of tomatoes bred to be green in color.
Commonly used forfried green tomatoes, they have a firm, crunchy texture and acidic flavor.
For this recipe, be sure to use unripe tomatoes, which stand up well to the pickling process.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Discard if the brine becomes cloudy or discolored.
Boil pickling liquid:
Bring to a boil over high, stirring until sugar dissolves.
Remove from heat; cool 10 minutes.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Add pickling liquid to jars:
Pour vinegar mixture over green tomato mixture in jar.
Seal jars:
Cover with a tight-fitting lid; chill 24 hours.
Store in refrigerator up to 2 months.
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
Credit:Jennifer Causey; Food Stylist: Rishon Hanners; Prop Stylist: Shell Royster
