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a jar of pickled green tomatoes on a table)
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5 from 1 vote

Pickled Green Tomatoes Canning Recipe

Pickling is the easiest way to turn those end-of-season, unripe tomatoes into something delicious. Learn how to preserve pickled green tomatoes with this canning recipe.
Prep Time20 minutes
Cook Time10 minutes
Canning Time15 minutes
Course: Canning
Cuisine: American
Keyword: pickled green tomatoes
Servings: 96 servings
Calories: 15kcal
Author: Grow a Good Life

Ingredients

  • 5 pounds small firm green tomatoes
  • 3 1/2 cups vinegar white or apple cider with 5% acidity
  • 3 1/2 cups water
  • 1/4 cup pickling salt or canning salt
  • 6 cloves garlic 1 per jar
  • 1/4 cup dried dill seeds or 6 heads of fresh dill (2 teaspoons seeds, or 1 head per jar)
  • 6 dried bay leaves 1 per jar

Instructions

Prepare the Tomatoes:

  • Wash the green tomatoes well under running water, remove the core, cut them into even-sized halves or quarters, and set them aside.

Prepare the Canning Equipment:

  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set them aside to air dry on a clean kitchen towel.
  • Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot.

Make the Pickling Brine:

  • Add the vinegar, water, and pickling salt to a large pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer (180˚F), and simmer for 5 minutes. Keep warm as you fill your jars.

Can the Pickles:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from the canner. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner so they stay warm.
  • Add the following to each jar: 1 clove of garlic, 2 teaspoons of dill seeds (or 1 head of dill), and 1 bay leaf.
  • Raw pack the prepared green tomatoes into the jar, leaving 1/2-inch headspace.
  • Use your canning funnel and ladle to add hot brine over the tomatoes while maintaining a 1/2 inch headspace. Make sure the tomatoes are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
  • Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once jars are all in the canner, adjust the water level so it is 2-inches over the tops of the jars. Cover the canner and bring to boil over medium-high heat.
  • Once the water boils vigorously, set a timer, and continue boiling the jars for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
  • When the processing time is complete, turn off the heat, and remove the cover by tilting the lid away from you so that steam does not burn your face. Let the canner cool down and settle for 5-minutes.
  • Spread a dry kitchen towel on the counter. Use the jar lifter to remove the jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
  • After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center of the cover. The lid should not pop up. If the top flexes up and down, it did not seal. Refrigerate jar and use up within several weeks.
  • Remove the screw-on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4 to 5 weeks before opening for the pickling brine to infuse and develop flavor.
  • Use home canned jars within 12 to 18 months for the best flavor. The recipe makes about 6-pint jars of pickled green tomatoes.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Changing the recipe may make the product unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time for altitudes of 1,001 - 6,000 ft is 20 minutes, and above 6,000 feet is 25 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, don't hesitate to contact your local extension office.

Nutrition

Serving: 1oz | Calories: 15kcal