I was not about to throw in the towel and lose all the tomatoes from 4 plants. I saw on Facebook how someone made picked green tomatoes. Genius! When these tomatoes are green they are still healthy! I cut off all the large green ones and decided to do some canning!
The recipe I followed came from Homesick Texan. I pretty much followed his recipe exactly.
Ingredients:
2 pounds green tomatoes (about 4 or 5 depending on size), thinly sliced
1 jalapeño chile, stems removed, sliced
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon celery seed
1 teaspoon dill seed
2 cloves garlic, minced
1 cup white vinegar
1 tablespoons sea salt
Special equipment
2 wide-mouth pint jars or 1 wide-mouth quart jar, sterilized (boil jars & lids for 10 minutes)
Directions:
Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of head space. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
This is my first batch. I didn't pack the tomatoes in tight enough. This was 2 very large green tomatoes.
My second batch turned out much better. This was probably 2 large tomatoes and two smaller ones. I really filled the jar up as much as a I could.
These are so delicious. They are good on their own, just out of the jar. For lunch the other day I put it on a turkey sandwich. Yum! These would be awesome on a burger. Or laid out on a plate as an appetizer for a party. I am sure using green cherry tomatoes would be great as well. The vinegar taste is a little strong (which I like) but if you don't, just reduce the amount of vinegar a bit.
Enjoy!
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