Green Tomatoes - Pickled

By á-47

Yield: 3 pints

Ingredients

• 1 cup distilled whit vinegar
• 1 Tbsp. pickling salt
• 6 garlic cloves, peeled
• 3 ta. dill seed, divided
• 3/4 tea. peppercorns, divided
• 3 bay leaves
• 2 pounds green tomatoes, stemmed and cut into wedges

Preparation

Step 1

Combine the vinegar, 1 cup water, and pickling salt in a pot and bring the brine to a boil.

Meanwhile, add 2 garlic cloves, 1 tea. dill seed, 1/4 tea. peppercorns, and 1 bay leaf to each sterilized jar. Pack the tomato wedges into the jars as tightly as you can manage, while trying not to mangle them.

Slowly pour the hot brine over tyhe tomatoes in each jar, leaving a 1/2" headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add ore brine if necessary.

Wipe the rims, apply the lids, process in a hot water bath for 10 minutes.