Pickled Green Tomatoes

By á-5050

Ingredients

• 6 pint canning jars, metal lids, and metal bands
• 2 cups white vinegar
• 4 1/2 cups sugar
• 15 to 18 small green tomatoes, cut into 1/2-inch-thick slices
• 18 cloves garlic
• Whole black peppercorns

Preparation

Step 1

Prepare 6 pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
In a large nonreactive (enameled or stainless-steel) saucepan, bring vinegar to a boil over high heat. Add sugar, stirring until dissolved.
Evenly layer tomato slices, 3 cloves garlic, and desired amount of peppercorns into hot sterilized jars. Ladle hot vinegar mixture over tomatoes, leaving ½-inch headspace. Remove any air bubbles, and wipe jar rims. Immediately cover with lids, and screw on bands to fingertip tightness.
Process in boiling water-bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid, and let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter to cool for 24 hours, and check seals.
Serving Suggestion: Add Pickled Green Tomatoes to an antipasto platter for a Southern twist on an Italian favorite.