Pickling vegetables and fruit is an ancient form of food preservation. Green tomatoes may not be an ancient pickle, since the fruit was introduced to Europe only in recent centuries, but you can use them in traditional pickle recipes as you would cucumbers and other vegetables. Hungarian green tomato pickles are served as a relish with meat, providing a salty, tangy flavor that contrasts with the flavor and texture of roasts or cured meats. This recipe calls for Hungarian peppers, which are also called banana peppers. They have a mild taste and are not very spicy.
Step 1
Mix the green tomatoes, Hungarian peppers and onion slices in the large bowl. Sprinkle the vegetables with 1 cup of salt and mix thoroughly. Cover the bowl and let it sit overnight. The next day, rinse the vegetables to remove the salt, and let them drain.
Step 2
Wash the canning jars in the dishwasher or in hot soapy water. Rinse them thoroughly in very hot water and let them drain on a clean kitchen towel.
Step 3
Boil the canning lids and rings for five minutes. Let them drain on a clean kitchen towel.
Step 4
Combine the vinegar, salt, sugar and pickling spice in a large saucepan. Add 1 cup of water. Bring the mixture to a boil. Add the tomatoes, peppers and onions. Simmer for 10 to 15 minutes, until the vegetables are crisp-tender.
Step 5
Divide the tomatoes, onions and peppers between the five quart-size jars. Put two cloves of garlic, a sprig of dill and 1 tsp. of peppercorns in each jar.
Step 6
Pour boiling brine into each jar, covering the tomatoes and leaving 1/2 inch space at the top of the jar. Divide the pickling spices between the jars as evenly as possible.
Step 7
Wipe the jar rims with a damp cloth. Put the lids on the jars and hand-tighten the rings.
Step 8
Fill the water bath canner halfway with water. Put the rack inside the canner. Bring the water to a boil and lower the temperature to medium. Put the jars in the canner, and add enough boiling water to cover the jars by at least an inch.
Step 9
Process the jars, at a low boil, for 20 minutes.
Step 10
Remove the jars from the canner with a jar lifter. Place them on a clean towel and let the jars cool. Make sure they don't touch each other and have plenty of room for air to circulate around them. Store for up to a year in a cool, dark place such as a cupboard.
Tips and Warnings
- For sweet and sour pickles, add 1 to 3 cups of sugar to the vinegar, salt and pickling spice mixture. Bring the mixture to a boil and simmer until the sugar melts, stirring occasionally. Try green or red bell peppers if you can't find Hungarian peppers. If you don't have 5 lbs. of green tomatoes, supplement with small green pickling cucumbers.
- The salt and vinegar prevent the growth of harmful microorganisms. Don't alter the amount of vinegar and salt called for in pickle recipes. Test each jar, once it has cooled, to be sure it sealed. Press up and down on the center of the lid. If it moves or pops, the jar didn't seal. Put that jar in the refrigerator and use it first.
Things You'll Need
- 5 lbs. small green tomatoes, cut into quarters
- 5 large Hungarian peppers, cut crosswise into 1/2-inch rings
- 1 lb. small onions, cut in half and then across to make half-circles
- Large glass, stoneware or stainless steel bowl
- 1 cup salt
- 5 1-qt. wide-mouth canning jars
- Kitchen towels
- Canning lids and rings to fit jars
- 8 cups apple cider vinegar
- 4 tbsp. salt
- 4 cups sugar
- 4 tbsp. pickling spice
- Large pot
- 10 cloves garlic
- 5 sprigs fresh dill
- 5 tsp. black peppercorns
- Damp cloth
- Water bath canner with rack in the bottom
- Jar lifter
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