The first time I made Pickled Green Tomatoes it was purely a frugal action on my part to avoid waste! But I will tell you right now, these little jewels are the perfect pickle in potato salad and just about every other place you find yourself adding diced pickles...so come and take a look!
When it was time to clean out the spent tomato plants from the garden,
there were several small green tomatoes still on the vines. I mentioned to my daughter that I was going to make some Pickled Green Tomatoes with them. Her reply, "yes, I love them in potato salad!" I have to say, that took me back a step or two. Because I remembered making the potato salad she is referencing and I actually kept it quiet that I was out of standard dill pickles and had used some of the Pickled Green Tomatoes from the pantry. And I also remembered when we were sitting around the table after the meal and the question was asked, "what kind of pickles are these?" as one was being speared with a fork.
Ingredient choices is the one area we might disagree upon when cooking together.
She usually follows a recipe exactly and I improvise with what I have on hand. Sometimes it works and other times, well it turns out to be a choice I won't make again! But I was pleasantly surprised to hear her say, how much she enjoyed the potato salad! The only down side to this year's Pickled Green Tomatoes is that we only have enough for about three pints.
I like small batch canning, and I have learned a few things along the way.
Such as you won't always have the right amount of what is called for, coming off the vines or out of the garden. Which led me to earn to precisely divide a brine recipe in half. Precise division ensures that the needed acidic properties are maintained for safety. After that I simply carry on, with the produce I do have. I did weigh the green tomatoes this morning, and I have just about half of the five pounds called for in the Ball Blue Book of Canning. So this will be very easy to half the brine ingredients and get this canning project completed.
So what about the times I only have enough of something for a couple of pints?
I still make up a half batch of the brine and not worry about dumping the extra out. If you don't want to dump it out, anther option is using the leftover brine to make an impromptu batch of refrigerator pickles using anything fresh that might be on hand. Think green beans, carrots, radishes, etc. Also the cost of the brine ingredients is very, very low, and being able to safely can a couple of pints using something from the garden, to me is worth the cost. As a side note, you wont find a recipe called Pickled Green Tomatoes, this recipe is called Dilled Green Tomatoes in the Ball Blue Book. Let's get started shall we?
Some additional notes on this recipe:
**For those with municipal water, you will want to draw the water off the day before and let it stand, to let the chlorine dissipate.
Do use a canning salt or any salt without additives.
You may use fresh dill, one head per jar.
You may use dried garlic, equivalent per jar
For
those new to home canning, here is the basic process, from
the National Center for Home Food Preserving. Don't let being new to canning stop you, it is a
lovely way to bring something special to your family meals.
Ingredients needed for this recipe:
- small green tomatoes
- filtered water**
- canning salt
- vinegar
- garlic
- bay leaves
- dill seed
You will also need the following:
- canning jars
- flats and rings canning lids
- water bath canner
- OR
- steam canner
- large stock pot
- ladle
Now we are ready to begin!
Pickled Green Tomatoes, right out of the steam canner!
Pickled Green Tomatoes
using: The Ball Blue Book of Canning
2 1/2 pounds small green tomatoes
2 T canning salt
1 3/4 c vinegar
1 3/4 c water
1 clove garlic per jar
2 t dill seed per jar
2 bay leaves per jar
Have the jars and canning lids, washed and set aside.
Wash the green tomatoes, cut the small one in half, and the larger ones in quarters. Drain well, then fill the jars with the tomatoes. Add the required spices to each jar.
If using a water bath canner, put it on to heat. The same if using a steam canner.
Combine the water, vinegar and salt in the stock pot and bring to a boil, keep hot while you get the jars willed with brine and the lids secured.
Fill the pint jars to within 1/2 inch from the top with hot brine. Remove any air bubbles, a thin spatula works well for this. Wipe the top of the jar with a clean cloth and secure the flat lid and the outer ring, finger tight.
Place the jars in the canner and process for 15 minutes once the water has returned to a boil. For a steam canner, once the steam temperature is reached.
When the processing time is up, carefully remove the jars from the canner, sit on dry toweling and let cool.
The next day, check for a seal and remove the outer ring. Note: you will begin hearing the "ping" "ping" "ping" as you remove the jars from the canner. It is always a fun sound to hear!
Wipe any residue from the outside of the jars, label for contents and date, then place your bounty in the pantry. If you have a jar that did not seal, store it in the refrigerator.
#wholefoodingredients
#scratchmadefoodforyourfamily
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Pickeled Green Tomatoes is a good idea. Thank you for the wonderful recipe. I too love potato salad. :) Hugs.
ReplyDeleteMegha, thank you. On my part is also frugal, I try to use what comes from the garden in one way or another.
ReplyDeleteI love the step-by-step directions for us newbies! :) Thank you for sharing this with us at the Will Blog for Comments #66 linkup. Hope to see you at #67, too.
ReplyDeleteJennifer, thanks so much! I try hard to let new canners know they don't have anything to be worried about, I know I had a bit of fright in me when I first started.
DeleteMelynda, you gave great directions! Thank you. :) Thank you for sharing at The Crazy Little Lovebirds link party. I bet this tastes so good as well.
ReplyDeleteStephanie, thanks so much! Home canning can be frightening for beginners, I hope to show that it is quite doable!
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