Ingredients
- 3 - 4 small green tomatoes
- 2 - 3 jalapeno peppers
- 2 cloves garlic
- 1 tsp curing salt
- 2 tbsp white vinegar powder
- 3 cups water
Servings: servings
Instructions
- Quarter green tomatoes into a large bowl, for very small ones I just half them.
- Set up clean sterile Wide Mouth Quart Jars and lids.
- Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
- Place 2 cloves of garlic in each jar.
- Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
- Stuff jars with quartered green tomatoes.
- Add 1 teaspoon of salt to the top of each jar.
- Pour boiling Vinegar and Water into each jar.
- Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
- Turn upside down to cool and vacuum lids. No water bath or they will get mushy!
- Allow 1 month for the tomatoes to reach full flavor. They get better they longer the sit.
Recipe Notes
Featured Spices:
Recipe source: food.com - Spicy Green Tomato Pickles
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