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Pickled Green Tomatoes

Source: Preserving Fruits and Vegetables
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Active Time:  10 Minutes
Total Time:  504 Hours 30 Minutes
  Makes 6 1-quart jars
Making use of the abundance of early summer's crop, this condiment will add a lift to the turkey later in the year.
2 1/2 lb.  green cherry tomatoes, washed and dried
6 sprigs fresh dill
3 tablespoons mixed pickling spice
1 1/2 cups pickling salt
2 cups white distilled vinegar
2 quarts water
Pickled Green Tomatoes Recipe at
In a bowl, layer the tomatoes, then the dill, and pickling spice. In a saucepan, make a brine of the pickling salt, the vinegar and the water, dissolving the salt and cooling slightly.

Ladle the brine over the tomatoes. Weigh down with a plate and a heavy object. Any tomatoes left floating on top will spoil and ruin the mixture. Cover with a dish towel and store in a cool place for about 3 weeks. Skim off scum and foam each day and place a clean plate and weight on top Add more brine if necessary. After 3 weeks, ladle into clean jars and seal.

Place the jars in a simmering (180-190 degrees F) hot-water canner and process for 20 minutes. At high altitudes, increase time as specified by canner manufacturer. Remove jars from the canner and cool. This can also be stored unprocessed in the refrigerator for up to 6 months.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.

Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen. Always label jars with the contents and the date.

Serving size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 1-quart jars
Calories: 5
Sodium: 874mg
% Cal. from Fat: 0%
Carbohydrates, Total: 1g
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