| Level: | Intermediate |
| Total: | 13 hr 18 min |
| Prep: | 45 min |
| Inactive: | 12 hr 10 min |
| Cook: | 23 min |
| Yield: | 4 quarts |
Ingredients
- 6 Fresno chile peppers, halved lengthwise
- 4 bay leaves
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- 2 cinnamon sticks
- 2 teaspoons whole cloves
- 2 teaspoons ground mace
- 4 tablespoons black peppercorns
- 10 cloves garlic
- 8 cups cider vinegar
- 1/2 cup honey
- 4 tablespoons kosher salt
- 4 pounds green tomatoes
Instructions
- Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you’re ready to fill. Sterilize the lids in a separate small pot of simmering water.
- Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
- Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
- Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
- Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
- Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
- Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.
Nutrition Facts
| Serving Size | 1 of 44 servings |
| Calories | 40 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 226 mg |
Reviews
This was basically inedible. The spices just didn’t work with this, and the pickling solution was super strong. So disappointed…a waste of time, effort and money!
Good recipe! They are different than other pickled green tomatoes that I have tried, but I would definitely make them again. I was not sure that cloves and cinnamon would be good ingredients, but the flavor adds to the recipe. I would recommend these if you are up for something slightly different than the normal.
I dislike green tomatoes, but I love these! They have a curry type, spicey flavor perfect with cheese and crackers! I made these with green grape and cherry tomatoes!
These are really bad. They came out mushy.
I don’t like them. when we made them we put celery,green pepperand onions as well.
Amazing recipe, easy to do. The tomatoes are quite spicy which is no problem for us. We added whole cloves of garlic in the jars as well. They are great with cheese and crackers for an appetizer or along side a juicy steak.
I have to go with a 3* for now. You use all these spices in the brine but nothing tells you to filter the brine as it pours. The pictures show none of the spices that were used in the brine. It smells wonderful. I varied the heat by no chiles in one jar, one in a jar and two in another. We’ll see how it goes.
leave out chille peppers add 3 pinches of dill . it makes a good salt dill
I’ve canned green tomatoes before with good results. However, this recipe was a disappointment. They were very sour and way too spicy. It was like eating hot peppers soaked in vinegar. I reviewed the ingredients and measurements, thinking that I must have made a mistake, left something out or put in too much of something, but alas, I had followed the recipe precisely as written. I could not recommend this recipe to anyone.
So there we were, an early frost, loads of green tomatoes on the vine and what to do? Bingo! Ask Michael Symon… all we can say is these are surreal. If you have the left over cherry and regular green tomatoes, don’t let them go to waste. It was quick, easy and well worth the wait.