• Green Tomatoes
  • White Vinegar
  • Water
  • Pickling Salt, 1 TBL per jar
  • Hot Peppers, 2-3 pods per jar
  • Garlic, 1-2 cloves per jar
  • Mustard Seed, 1 tsp per jar
  • Dill Seed, 1 tsp per jar
  • Tumeric Seasoning, 1 tsp per jar

Wash and sort tomatoes and peppers.  Place 2-3 pepper pods in each jar.  Place 1-2 cloves of garlic in jar.  Trim all blemishes and stems off tomatoes and cut into quarters.  Tightly pack into jars, leaving 1/2 inch headspace.  Add mustard seed, dill seed and tumeric seasoning.  Heat white vinegar, pickling salt and water in pot to a boiling temperature (212F).  Pour mixture into filled jars, leaving 1/2 inch headspace.  Remove air bubbles by gently inserting flat knife or utensil into jar and circle outside releasing air pockets.  Wipe jar rim with clean damp cloth.  Adjust jar lids onto to jars.  Do not overtighten.  Process in hot water bath at 212F for 15 minutes.  Remove from pot.  Wipe jars and allow to cool.  Label and store in cool area for up to 1 year

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Pickled Green Tomatoes

Difficulty:  Medium