Pickled Green Tomatoes
Credit: Marika’s Kitchen
- green tomatoes (however many you want to pickle)
- wide mouth quart size mason jars (as many as needed for tomatoes)
- 2 cups (460g) filtered water
- 3/8 cup (92g) white distilled vinegar
- 2 ½ Tbsp. (33.6g) cane sugar
- 2 tsp. (10.8g) sea salt
- Remove stems and wash green tomatoes
- Make Brine. For every 2 cups water, add ½ cup vinegar, 2 ½ Tbsp. sugar, 2 tsp. salt and mix well to dissolve salt and sugar.
- Fill clean mason jar(s) with green tomatoes.
- Pour enough brine in each mason jar to cover tomatoes beneath brine.
- Cap mason jars with clean wide mouth lids and bands.
- Place towel into bottom of stock pot.
- Place filled and capped mason jars with tomatoes and brine on top of towel.
- Fill stock pot to immerse mason jars ¾ of the way up side of jar.
- Immerse a second towel/dish towel in water and cover masons with wet towel with all edges of towel hanging in and immersed in the water.
- Bring water to a boil. Let boil for a minute and turn off burner. Remove pot off burner and leave covered masons in pot of water to cool until the following day. Do not uncover mason jars until it has cooled down to room temperature.
- Next day, uncover and remove mason jars from water, wipe jar dry and date lid.
- Pickled green tomatoes are ready to be eaten in two weeks but can be stored for months and even years.