Canned Green Tomatoes with Spices
Capture the vibrant flavors of late-season produce with this recipe for Canned Green Tomatoes with Spices—a zesty, tangy preserve that brings bold, aromatic notes to your pantry. Featuring freshly sliced green tomatoes paired with fragrant dill sprigs, garlic cloves, and a medley of spices like mustard seeds, black peppercorns, and red pepper flakes, this recipe balances savory and spicy elements with a subtly sweet brine of white vinegar, sugar, and kosher salt. Perfectly suited for garnishing sandwiches, perking up charcuterie boards, or adding a tangy twist to salads, these homemade pickled tomatoes are a fantastic way to enjoy the taste of garden-fresh produce all year long. With straightforward canning instructions and tips for achieving the perfect seal, this is an ideal recipe for beginners and seasoned canners alike.
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Recipe Information
Ingredients
- 2 lbs Green tomatoes
- 4 whole Garlic cloves
- 4 Fresh dill sprigs
- 2 tsp Black peppercorns
- 2 tsp Mustard seeds
- 1 tsp Red pepper flakes
- 3 cups White vinegar
- 3 cups Water
- 2 tbsp Granulated sugar
- 2 tbsp Kosher salt
Instructions
Wash the green tomatoes thoroughly under cold water. Remove any stems and slice the tomatoes into wedges or rounds, depending on your preference.
Sterilize 4 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Keep the jars warm until ready to use.
Peel the garlic cloves and place one clove in each sterilized jar along with one sprig of fresh dill, 1/2 teaspoon of black peppercorns, and 1/2 teaspoon of mustard seeds.
Divide the sliced tomatoes evenly among the jars, packing them tightly but without crushing them.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.
Carefully pour the hot brine over the tomatoes in the jars, leaving about 1/2 inch of headspace at the top of each jar.
Run a non-metallic utensil (such as a skewer or chopstick) around the inside edges of the jars to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Place the sterilized lids on top of the jars and screw on the bands until they are fingertip tight.
Process the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged, with at least 1 inch of water covering the tops. Adjust the processing time for your altitude if needed.
Carefully remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear a popping sound as the jars seal.
After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 61.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
