Green tomato pickles may even be better tasting than cucumber pickles, and they are super easy to make! No canning equipment required!
Included in this kit is:
2 lbs. small green tomatoes
1 bulb garlic
2 large jalapeno peppers
Pickled Green Tomatoes (refrigerator recipe)
Yield: 2 pint jars (not included)
- 4 cups green tomatoes: halved, chunked or sliced
- 4 cloves garlic: halved
- 2 jalapeno peppers: halved
1 cup water
1 cup white distilled vinegar
1 tsp. canning salt
Wash tomatoes. Heat the brine ingredients to a simmer and stir until salt is dissolved. Reduce heat to allow to cool. Divide tomatoes, garlic and peppers between the two pint jars.
Ladle the warm brine over the tomatoes, leaving ~1/2" of headroom. Allow the jars to cool. Place the lids on each jar and store them in the refrigerator. While edible immediately, pickles can be left in the refrigerator for up to 2 weeks.