How to make pickled green tomatoes without vinegar
Print Recipe

Pickled Green Tomatoes without vinegar

Make crispy, green tomato pickles from an old family recipe. A tasty recipe for making and canning your own pickled green tomatoes, if you have a surplus of green tomatoes.
Prep Time45 mins
Total Time45 mins
Author: Petro

Ingredients

  • 2,5 kg = 5 lbs green tomatoes
  • 2 carrots optional but I love them pickled
  • cauliflower optional as preferred: I am not crazy about it so I didn't use any
  • 4 tablespoons pickling salt
  • 1 or 2 dill stem preferably dry; I used fresh as I didn't have dry
  • 4 dry bay leaves
  • 8 garlic cloves
  • 1 tablespoon peppercorns
  • 1 tablespoon mustard seeds optional

Instructions

  • Sterilize jars.
  • Wash green tomatoes.
  • Discard the ones hit or injured in any way or they'll ruin the whole jar of tomatoes.
  • Clean carrots and garlic.
  • Cut carrots into rings (your choice of thickness).
  • Boil 3 liters of water and add the salt.
  • Remove the water from the stove and leave it aside.
  • On the bottom of the jar place a layer of dill stems.
  • Place the cauliflower (if you use any) with green tomatoes and sliced carrots.
  • Add garlic cloves, mustard seeds and peppercorns in between tomatoes.
  • Add bay leaf and the remaining dill.
  • Pour the hot salt and water mixture over vegetables.
  • Cover the jars with the screw cap.
  • Place the jars in a large pot and fill with warm water as much as you can.
  • Bring to boil and leave to cool.
  • Store the jars with pickles in a dry, cool, dark place for about 2 months before serving.

Notes

Pickled green tomatoes are an ideal addition to stakes, pork dishes, sausages or scrambled eggs, polenta with cheese, potato stews with smoked sausage etc.