Green tomatoes are perfect for pickling. This recipe is for quick pickles (refrigerator pickles) rather than canning with a water bath or pressure cooker. They will not be as shelf stable but they will certainly be as delicious.
Thoroughly rinse the tomatoes and then slice or cube them, depending on the size of the jar and the size of the tomato (large tomatoes won’t fit neatly into small mouth canning jars). A wide-mouth 1-quart mason jar is best if you have it, but cube the tomatoes if all you have is a small-mouth jar.
5 Pounds green tomatoes
In a large stainless steel saucepan, combine the vinegar, water, salt, and sugar Bring to a boil over high heat stirring to dissolve salt and sugar. Remove from heat.
3 1/2 Cups white vinegar, 3 1/2 Cups water, 1/4 Cup Pickling or canning salt, 1 Tablespoon sugar
Pack tomatoes into hot jars to within 1/2 inch to 3/4 inch of top of jar. Add 1 clove garlic and 1 bay leaf to each jar. Divide the rest of the spices into 7 portions and add one portion to each jar (the recipe makes 6-8 pint jars).So this would be a little dill seed, celery seed, a pinch of red pepper flakes, a pinch of black peppercorns and a bit of mustard seeds added to each jar.Ladle hot pickling liquid into jar to cover tomatoes leaving 1/2 inch headspace.Remove air bubbles by lightly letting jar drop on counter,and adjust headspace, if needed, by adding hot pickling liquid.Wipe rim and tightly screw on lid. Allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. Keeps up to 1 month refrigerated.
6-7 garlic cloves, 6-7 bay leaves, 1/4 Cup celery seed, 1/4 Cup dried dillweed or dill seeds, 1-3 Teaspoons dried red pepper flakes, 2 Tablespoons black peppercorns, 1/4 Cup mustard seeds, 1/4 Cup coriander seeds or allspice
Notes
**Note that the nutrition facts are for a whole pint**