A friend had many bushes full of green tomatoes that would never ripen as the weather headed permanently to cold. I offered to make green tomato pickles for us to share. I am not a fan of overly sweet pickles, and I found lots of recipes with way too much sugar for my taste. Here is the recipe I finally used.
Wash the tomatoes and remove the stems. Cherry tomatoes should be sliced in half. Larger tomatoes can be quartered. Weigh the tomatoes. For each quart jar of pickles you will likely use around 1 ½ pounds of tomatoes. This recipe is designed with measurements for 1 quart. Just do the math and adjust the quantities accordingly. Prepare and sterilize jars and rims. Use a new box of lids.
For each quart jar . . .
- Use 1 cup of vinegar. (Either white vinegar or distilled cider vinegar. Use vinegar that is 5 % acidity. Do not use other vinegars at lesser acidities. This is not a recipe for fermented pickles.)
- 1 cup water
- 1 tablespoon of salt, like kosher salt, that has no anti-caking agent
Heat the above ingredients to a rolling boil. While the liquid is boiling place the following in a one quart jar:
1 teaspoon of coriander seeds
1 teaspoon black peppercorns
2 whole cloves, ½ teaspoon of cardamom
½ teaspoon allspice
Then add the prepared tomatoes. Ladle the boiling vinegar mixture into the jar. Cap and process the jars.
It takes about 3 to 4 weeks for the pickles to age. Then they are ready to eat. If you don’t want to process them, you can just keep them in the refrigerator for 3 weeks and then eat them.