We decided to pull up the tomato plants at the end of this season, and send the chickens and ducks out into the garden to till it up and hopefully eat many of the bugs that were in our garden this year and are wintering in the ground. As a result we had gallons of green tomatoes that we needed to put up. I tried many different recipes that I will be sharing over the next week. Here is the recipe that I used for pickled green tomatoes. It is really quick and easy!
6 qt. water
3 qt. vinegar (I used white, but I have also used cider vinegar in the past. I just had plenty of white on hand.)
1 cup canning salt (Using canning salt helps your tomatoes to keep their color.)
20 quarts of green tomatoes
Mix water, vinegar and salt in a pot. Bring the mixture to a boil and make sure that all of the salt dissolves. Place 3 cloves of garlic, 1 hot pepper and 1 head of dill in each quart jar. I just put all of these in whole. I use green peppers rather than red peppers so that the pickled vegetables don’t get too hot. Place tomatoes into the jars. Seal and process in a hot water bath for 10 minutes. You can adjust the recipe for your taste. If you don’t like garlic or heat, just leave out the garlic or pepper. These are ready 4 weeks later. Enjoy!!
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