I made the best pickled green tomato recipe I’ve ever had! And I’m here to tell you the recipe so you can try it out for yourself. This is a canning recipe and the recipe only makes one batch. I made six batches all at once so I had to x6 each ingredient. If you only want to make one batch, it yields about six pints. The batch I made was 20 quarts!
2.5 lbs of green tomatoes
1 lb of various hot peppers (I used jalapeño and Anaheim)
One red bell pepper
One clove of garlic
One bunch of fresh dill weed (about three pieces with stems cut off)
1 tsp pickling spice
4 tsp pickling and canning salt
1/2 cup sugar
4 cups white vinegar
2 cups water
(I added in a few lemon cucumbers to some of my jars because I ran out of green tomatoes)
Add the tomatoes, bell pepper, hot peppers, onion and 3 tsp of salt into a large bowl. Mix. Let sit for 20 minutes. Drain.
While waiting for the vegetable mix to sit for 20 minutes, you can prep your liquid that will go into the jars. Place 4 cups of white vinegar, 2 cups of water, 1 tsp of salt and 1/2 cup of sugar in a pot and bring to a boil.
It’s time to fill your jars. Put a garlic clove in each jar, as well as your fresh dill weed, pickling spice and salt. Pack the jars full of the tomato, pepper and onion mix. Carefully ladle the hot liquid into the jars using a funnel until there’s about 1/2 inch head space. Make sure all air bubbles are gone, wipe rims and apply lids and rings.
Water bath can for 15 minutes and enjoy!