Ingredients
- Green tomatoes, quartered: 4 pounds
- White vinegar (5% acidity): 4 cups
- Water: 2 cups
- Sugar: 1 cup
- Pickling salt: 1/4 cup
- Mustard seeds: 2 tablespoons
- Celery seeds: 1 tablespoon
- Dill sprigs: 4
Instructions
- Step 1: Wash and quarter the green tomatoes. Pack them tightly into sterilized canning jars, leaving about 1/2 inch of headspace.
- Step 2: In a large saucepan, combine the vinegar, water, sugar, and pickling salt. Bring to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
- Step 3: Add the mustard seeds and celery seeds to the boiling brine.
- Step 4: Pour the hot brine over the tomatoes in the jars, leaving 1/2 inch headspace. Add a dill sprig to each jar.
- Step 5: Remove any air bubbles by gently tapping the jars on a towel-covered surface or by using a non-metallic utensil. Wipe the jar rims clean.
- Step 6: Process the jars in a boiling water bath for 10 minutes (adjust processing time according to altitude). Remove the jars and let them cool completely. Check the seals; lids should be concave and not flex when pressed. Store in a cool, dark place for at least 2 weeks before eating to allow flavors to develop.
Notes
- Store opened jars in the refrigerator to maintain the best crispness and flavor.
- These pickles are not typically reheated, but feel free to chop them finely and add them to a warm relish for a unique flavor boost.
- Serve these tangy pickles as a bright counterpoint to rich meats and cheeses on a charcuterie board.
- For a sweeter pickle, try using slightly less vinegar or a touch more sugar, adjusting to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American