Pickled Green Tomatoes
- Total Time
- The pickled tomatoes will keep for 2 months in the refrigerator.
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds green tomatoes, sliced
- ⅓cup kosher salt
- 1¾cups cider vinegar
- ⅔cup raw brown sugar
- 3tablespoons whole mustard seeds
- ¼teaspoon celery seeds
- 1½teaspoons turmeric
- 2large yellow onions, sliced
- 2large green peppers, seeded and diced
- 1 to 2hot red or green chiles (such as a Serrano or jalapeño), seeded if desired and minced
Nutritional analysis per serving (4 servings)
247 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 39 grams sugars; 6 grams protein; 1245 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
- Step 2
Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
- Step 3
Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Private Notes
Comments
Shouldn't the high acid though make it safe for canning? Would be great to put away and save refrigerator space
Okay, I've made this over a half dozen times now and I have opinions. I now omit all the funny business with step 1 and just put 1 1/2 Tbl pickling salt per batch in with the vinegar. I add one cup of water to the vinegar and cut back a bit on the mustard seeds and half the sugar. I prefer red and yellow peppers. I put a large crushed garlic clove in the bottom of each jar and then process in a water bath for 10 minutes. This is crazy good. Magic with a grilled cheese sandwich.
I’ve been canning for 45 years. High acid = safe for water bath canner, cooked or not. The water bath canner kills the germs sufficiently. It should go into hot sterile jars and be HOT but doesn’t need thorough cooking. Low acid food (like green beans and mushrooms) must be canned using a pressure cooker to kill botulism. Instant pots don’t count for that. Maybe NYT needs some videos on basic canning. Refer to Ball Blue Book, the canning bible, for times in the canner.
What is the purpose of Step 1? Does it help remove solanine, a poisonous substance found in green tomatoes, or just the amount of liquid in them? I skipped that step, and reduced the sugar by half, per one reviewer's recommendation, but ended up with a very bitter batch! Maybe my tomatoes were TOO green? Will follow the recipe exactly next time (next year).
I used Datil peppers for a smoother, sweeter spice and it worked perfectly. Tonight I served this, charcuterie style, with fried saltine crackers, sharp cheddar cheese, tomato jelly, and raspberry preserves. The combinations complemented each other and my favorite dark beer nicely. I found both the fried saltine recipe, and the tomato jelly recipe on this app.
Looking forward to trying this. The canning “note” at the end is not complete. If you want to preserve, consult a fully authoritative source like Greene et al.’s “Putting Food By”. Nothing wrong with what they write here, just not complete and it’s botulism if you get it wrong.
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