Ingredients
At a glance
Region
Main Ingredient
Brine: This solution will brine approximately 12 pint jars.
½ gal. apple cider vinegar
¾ qt. of water
½ c. of pickling salt
Onions, garlic and jalapeño pepper, cut in chunks (prepare enough chunks to cover the bottom of each pint jar)
Fresh or dried herbs of choice
36–40 medium-size green tomatoes cut into wedge shapes (count on using 3–4 tomatoes for each pint jar)
Methods/steps
1. In a very large pot, bring vinegar, water and salt to 210° temperature (use a cooking thermometer).
2. Add the onions, garlic, pepper chunks and herbs to cover the bottom of each jar. Add wedges of green tomatoes to reach the “shoulder” of the jar.
3. With a dipper, carefully pour brine into each sterilized jar, stopping ¾ of an inch from the top of the rim, for “head space.” Clean the rim of the jar with a cloth and tighten the lid on the jar.
For refrigerator pickles: Cool jars for about an hour. Refrigerate for about seven days before eating.
For shelf-stable pickles: After tightening a two-piece lid on each jar, process jars in hot water bath of boiling water for about 15 minutes, then let cool. These should be ready in a few days.
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