Three pounds of sliced green tomatoes
Two cups of vinegar made from apple cider
1/4 cup granulated sugar, 2 cups water, and 2 tablespoons kosher salt
One tsp of mustard seeds
One tsp black peppercorns
two bay leaves
three peeled garlic cloves
One sliced jalapeño jalapeno (optional, for added heat)

Guidelines:

To prepare the tomatoes, slice the green tomatoes into rounds that are 1/4 inch thick and put them in a big bowl that can withstand heat.

To make the Brine, put the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, and garlic cloves in a medium-sized saucepan.

Over medium heat, bring the mixture to a boil, stirring regularly, until the salt and sugar are completely dissolved.

Pack the Jars: Leaving about 1/2 inch of room at the top, layer the sliced green tomatoes and jalapeño slices (if using) into sterilized jars.

Pour the Brine: Leaving approximately 1/4 inch of room at the top, carefully pour the hot brine over the green tomatoes in the jars to completely cover them. If needed, adjust the tomatoes and remove any air bubbles with a clean chopstick or knife.

Seal the Jars: Use a clean, moist towel to wipe the jar rims free of any brine. Put the jar lids on and screw them shut.

Process the Jars: A water bath canner can be used to process the jars if you intend to keep the pickled green tomatoes for a long time.

Make sure there is at least one inch of water covering the jars when you place them in the canner. Process the jars for ten minutes after bringing the water to a boil. Before storage, take the jars out of the canner and allow them to cool fully.

Keep the Jars Cold: Before opening, keep the sealed jars of pickled green tomatoes in a dark, cool place for at least one week. Use the pickled green tomatoes within two to three weeks of opening the jars and storing them in the refrigerator.

Pickled green tomatoes are a delicious method to hold onto the slightly sour, tangy flavor of underripe tomatoes. Long after tomato season is over, you can still savor the flavors of summer with this easy-to-follow Southern dish.

Sliced green tomatoes are pickled in a tasty brine consisting of water, sugar, salt, vinegar, and a blend of spices. The tomatoes are given a deep, flavorful taste with the addition of mustard seeds, black peppercorns, bay leaves, and garlic cloves. You can add a sliced jalapeño pepper to the jars for people who like a little heat.

To guarantee that the tomatoes stay fresh for a long time, the jars are sealed and processed in a water bath canner after the tomatoes are packed and the brine is poured over them.

These pickled green tomatoes make a delightful and zesty garnish for salads, sandwiches, and charcuterie boards. They last for several months when stored in a cool, dark spot. Pickled green tomatoes are an easy and delightful way to enjoy summer’s flavors all year long.