Canned Green Tomatoes: A Simple and Flavorful Pickling Recipe
Preserve the tangy, crsip flavor of green tomatoes with this easy water bath canning method. Perfect for adding a zesty kick to soups, sandwiches, or enjoying as a standalone condiment using halal-friendly ingredients.
Servings: 7 servings
Calories: 30kcal
Ingredients
- 1 gallon water
- ½ cup vinegar (white or apple cider, 5% acidity)
- 2 tablespoons canning salt
- Firm green tomatoes (enough to tightly pack into 7 pint jars; sliced into ¼-½ inch rounds or wedges)
Instructions
- Wash green tomatoes thoroughly and slice into ¼-½ inch rounds or wedges
- Clean canning jars, lids, and rings in hot water or dishwasher; keep jars hot until use
- Pack tomato slices tightly but gently into jars, leaving ½ inch headspace
- In a large pot, combine 1 gallon water, ½ cup vinegar, and 2 tablespoons canning salt until salt dissolves
- Pour boiling brine into jars, leaving ½ inch headspace. Remove air bubbles using chopsticks or a non-metallic tool
- Wipe jar rims clean, seal with lids, and screw bands fingertip-tight
- Submerge jars in a water bath canner for 10-15 minutes (pints), adjusting time for quart jars
- Cool jars undisturbed for 12-24 hours in a draft-free area, then check seals
Notes
Test lid seals before storage by pressing the center; it should stay indented
Store in a cool, dark place for up to 1 year. Brine can be diluted with water for additional uses in cooking
Use clean hands or utensils when handling jars to maintain sanitation
Store in a cool, dark place for up to 1 year. Brine can be diluted with water for additional uses in cooking
Use clean hands or utensils when handling jars to maintain sanitation