In northeast Ohio, the growing season is much shorter than what I am used to from the south. However, this year has been unseasonably warm and my garden tomatoes have been chugging along. While this extended warm weather has been beautiful, I have to face the music and accept that the cold weather will be coming on soon. After taking a look at the forecast for the week, I knew I had to do something with the last of my green tomatoes.
If you can and process your green tomatoes, they will be shelf stable for about a year. You can also skip the processing step and just do a quick pickle to keep in the fridge, but use within a month or two if you go this route.
Pickled Green Tomatoes
- Green tomatoes (sliced)
- White vinegar
- Canning salt
- Sugar (optional)
- Coriander seeds
- Mustard seeds
- Garlic (sliced)
- Red pepper flake (optional)
Adjust brine amount depending on how many tomatoes you are pickling, but I use a 1:1 ratio of water to vinegar. For the salt and sugar, add a tablespoon of each for every 2 cups of liquid.
Make sure your jars are washed well. Pack each jar with tomato slices, a couple garlic pieces, a dash of mustard and coriander seeds, and a light sprinkle of red pepper flakes.
Bring water, vinegar, salt, and sugar to a boil, then spoon into the packed jars, leaving 1/4 an inch room at the top. Make sure the rims of the jars and lids are dry before securing each top.
If you are doing the quick pickle route, stick them in the fridge at this point. They will be ready in about 24 hours.
If you want to store them in the pantry and extend their life, process the jars in a water bath for 10 minutes. I then place them on the counter to make sure each one seals before putting in the pantry. They can take several hours to seal sometimes (you may hear them popping). If any do not seal, put those in the fridge and treat them like a quick pickle.