Best Homemade Spicy Pickled Green Tomatoes Recipes

SPICY PICKLED GREEN TOMATOES

Steps:

• In a large pot, bring the water and vinegar with the pickling spice wrapped in cheesecloth to a boil. Reduce the heat, add sugar and salt. Simmer for 30 minutes, then allow to cool to room temperature.
• Meanwhile, add the red pepper, dill, dill seed, garlic, and cherry tree leaves to each quart jar. Fill to packed with sliced tomatoes.
• When the brine has cooled, carefully pour it into each filled jar to the top. Close the lids tightly, and turn upside down a few times to mix the seasoning in.
• Refrigerate for three days before opening. Consume within three months.

SPICY GREEN TOMATO PICKLES

Steps:

• These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
• 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.
• I turn mine 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. I can never wait, but they do get better they longer the sit.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.