How to Make Pickled Green Tomatoes: A Southern Classic

Introduction

In the South, we pickle everything that isn’t nailed down. This humorous quote captures the essence of Southern cuisine, where pickling is not just a method of preservation, but a cherished tradition passed down through generations. Among the myriad of pickled delights, pickled green tomatoes hold a special place in Southern kitchens, adding a zesty, tangy flavor to numerous dishes.

Pickled green tomatoes are more than just a condiment; they are a staple that evokes nostalgia and warmth, often accompanying fried chicken, barbecue, or a simple Southern-style vegetable plate. Their crunchy texture and vibrant taste can elevate any meal, making them a beloved addition to the Southern culinary repertoire.

In this article, we will dive deep into the art of pickling green tomatoes. You’ll learn about the essential ingredients, the necessary equipment, step-by-step preparation methods, and tips for storing and serving these tangy treats.

Ingredients

Equipment Needed

• Canning jars (pint or quart size)
• Lids and bands (ensure they are new for proper sealing)
• Large pot for boiling water
• Cutting board and knife
• Measuring cups and spoons
• Slotted spoon (for removing tomatoes from the brine)
• Funnel (optional, but helpful for filling jars)

Preparation Steps

1. Selecting and Preparing Green Tomatoes

Choosing the right tomatoes is crucial for the best pickling results. Look for firm, unripe green tomatoes that are free from blemishes or soft spots. The best time to pick these is late summer or early fall, just before the first frost.

Once you have your tomatoes, wash them thoroughly under cold water. Slice the tomatoes into halves or quarters, depending on your preference; smaller pieces will absorb the brine better, while larger pieces will provide a satisfying crunch.

2. Making the Brine

The brine is the heart of your pickled green tomatoes, blending vinegar, sugar, salt, and spices to create that signature tangy flavor. Here’s a simple yet effective recipe for the brine:

• Combine: In a large pot, combine 2 cups of vinegar, 1 cup of sugar, and 2 tablespoons of salt.
• Heat: Bring the mixture to a boil, stirring until the sugar and salt have completely dissolved.
• Add Spices: Add your chosen spices (such as dill, mustard seeds, and smashed garlic cloves) to the brine. Adjust the spices based on your flavor preferences.

For a spicy kick, consider adding sliced hot peppers to the brine or directly into the jars.

3. Packing the Jars

Now that your brine is ready, it’s time to pack your jars with the green tomatoes.

• Layering: Start by placing a layer of tomatoes in the jar and adding a few garlic cloves or spices in between layers. Continue layering until the jar is full.
• Headspace: Ensure you leave about half an inch of headspace at the top of each jar to allow for expansion during processing and sealing.

4. Canning Process

With your jars packed, it’s time to process them. Follow these steps to ensure your pickled green tomatoes are safely canned:

• Fill with Brine: Pour the hot brine over the packed tomatoes, ensuring they are completely submerged.
• Seal: Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the bands until they are fingertip-tight.
• Boil: Place the jars in a large pot of boiling water, ensuring they are covered by at least an inch of water. Process for about 15-20 minutes, adjusting the time based on your altitude.
• Cool: After processing, carefully remove the jars from the water using jar tongs and place them on a clean towel. Allow them to cool completely (you’ll hear the satisfying pop of the lids sealing!).

Safety Tip: Always follow safe canning practices to avoid contamination. Ensure your jars, lids, and tools are sterilized before use.

Storing and Serving Suggestions

Storage Tips

Proper storage of your pickled green tomatoes is essential to maintain their quality and flavor. Here are some best practices:

• Cool and Dark Place: Once the jars are completely cooled, store them in a cool, dark place, such as a pantry or cupboard.
• Check Seals: Before storing, ensure that all jar seals are intact. If the lid pops back when pressed, the jar did not seal properly and should be refrigerated and consumed within a few weeks.
• Wait to Consume: Allow your pickled green tomatoes to sit for at least a week before opening. This waiting period enhances the flavors and gives the brine time to permeate the tomatoes.

Serving Suggestions

Pickled green tomatoes are versatile and can be enjoyed in various ways:

• As a tangy side dish to fried chicken or pork
• Chopped and added to salads for a zesty crunch
• In sandwiches or burgers for a unique twist
• As part of a charcuterie board, paired with meats and cheeses

For a simple serving suggestion, slice the pickled green tomatoes and serve them alongside grilled meats or on top of a fresh garden salad. Their bright flavor will surely be a hit!

Conclusion

Pickling green tomatoes is not just about preservation; it’s about embracing a Southern tradition that brings comfort and flavor into modern kitchens. By following the steps outlined in this guide, you can enjoy the zesty and crunchy goodness of pickled green tomatoes year-round. So gather your ingredients, roll up your sleeves, and start your pickling adventure today!