Ingredients:
- 1 gallon water
- 1/2 cup vinegar
- 2 tablespoons salt
- Green tomatoes, sliced
Instructions:
- Prepare the tomatoes.
Wash and slice the green tomatoes evenly. Pack them snugly into clean, sterilized wide-mouth jars, leaving about 1/2 inch headspace at the top. - Make the brine.
In a large pot, combine the water, vinegar, and salt. Bring to a rolling boil, stirring until the salt fully dissolves. - Fill the jars.
Carefully pour the hot brine over the tomatoes, maintaining 1/2 inch headspace. Remove any air bubbles by gently sliding a clean utensil along the inside edge of the jar. - Seal the jars.
Wipe the rims clean with a damp cloth. Place lids on top and secure with rings until fingertip tight. - Process.
Place jars in a boiling-water bath, ensuring they are fully submerged. Process for 15 minutes (adjust time if required for higher altitudes). - Cool and store.
Remove jars and allow them to cool undisturbed for 24 hours. Check that lids have sealed properly before storing in a cool, dark place.
To Fry Later
When ready to use, drain and rinse the tomatoes in a colander. Pat dry, coat in seasoned cornmeal or flour, and fry until golden and crisp.
Storage Tips
Properly sealed jars can be stored for up to 1 year in a cool pantry. Once opened, refrigerate and use within 1 week.
These preserved green tomatoes are perfect for classic fried green tomatoes, sandwiches, or as a tangy side dish alongside hearty meals.