Green Tomato Pickles

by on October 12, 2017
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Boil:

  • 1 1/2 C white vinegar
  • 1 C water
  • 1/2 C sugar
  • 1 TBL mustard seed
  • 6 peppercorns
  • 1 bay leaf
  • 1 tsp salt
  1. Quarter green tomatoes into clean canning jars
  2. Pour boiling hot brine over top leaving 1/2 inch headroom
  3. If poured into sterile jars, refrigerate up to 3 months
  4. With hot water bath, keeps for up to 18 months

 

 

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