Green Tomato Pickles with Peppers

Spicy Green Tomato Pickles are often served as an appetizer in Spain. They are delicious and may be canned using whichever degree of spiciness you desire; I personally prefer Hot Thai Peppers grown in my brother’s garden and I use the tomatoes from the end of the season from my own garden. Let them set three weeks before eating.

Before beginning, brine the tomatoes are you would brine pickles using the following Web page: http://canningusa.com/IfICanYouCan/BriningPickles.htm

Ingredients for 6 pints:

Green Tomatoes, 3 to 5 inches in length	About 5 pounds quartered
White Wine Vinegar (5% acid or more)	1 cup
Water	1-1/2 cups
Kosher or Natural Sea Salt	1 cup
Hot Thai Pepper	2 per quart jar

After brining, pack tomatoes in quart jars Bring Salt, Vinegar, Water to a boil, then

using cold pack method with Thai peppers. pour over cold packed tomatoes.

For canning use the following techniques:

Canning using jam jars - 1/2" headspace. Processing with a Water Bath for 15 minutes.

Altitude Time Adjustments Labeling and Storing

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© 2005 David G. Blackburn