Pickled Tomatoes
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Preserves Tangy and spiced pickled small green tomatoes cured in a flavorful brine for three weeks. A classic vintage preservation recipe from the Gail Collection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 10 mins | 3 weeks | Multiple Jars |
🔪 Key Equipment
- Large saucepan
- Pickling jars
- Measuring cups
- Measuring spoons
Ingredients
For the Brine
Per Jar (adjust for size)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Clove | Garlic | Peeled |
| 1 Teaspoon | Peppercorns | Whole |
| To Taste | Dill Seeds | None |
| 1 | Bay Leaf | Whole |
| 1 1/2 Teaspoons | Spices | Pickling spices |
| As Needed | Tomatoes | Small green tomatoes |
Instructions
Step 1: Prepare the Brine
- In a large saucepan, boil 2 quarts of water with 1/2 cup of salt.
- Add 1 cup of vinegar to the salted water and stir to combine.
- Remove from heat and allow the brine to cool completely until lukewarm or room temperature.
Step 2: Prepare the Jars
- In each pickling jar, place 1 clove of garlic, 1 teaspoon of peppercorns, dill seeds to taste, 1 bay leaf, and 1 1/2 teaspoons of spices (adjust spice quantities if using smaller jars like half-pints).
- Pack the small green tomatoes tightly into the prepared jars.
- Pour the cooled brine over the tomatoes in the jars, ensuring they are completely submerged and covered.
Step 3: Cure and Store
- Seal the jars tightly.
- Let stand in a cool, dark place for three weeks before using until the tomatoes change color and develop a tangy flavor.
💡 Make-Ahead & Storage: Store sealed pickled tomatoes in a cool, dark place for up to several months; let cure for at least three weeks before opening.
Original Recipe Scan
