Green Tomato Pickles From The South

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Servings: 4 Difficulty: Intermediate
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Tangy, spiced pickled green tomatoes with a sweet and sour Southern flair
Green Tomato Pickles From the South recipe image
Green Tomato Pickles From the South recipe image
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Green Tomato Pickles From The South

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 3096.4

Description

These Green Tomato Pickles capture the essence of Southern preserving traditions, offering a vibrant balance of sweet, tart, and spicy flavors. The crisp, unripe tomatoes soak up the rich brine infused with cider vinegar, sugar, cloves, mace, and cinnamon, resulting in a complex taste profile that cuts through rich foods beautifully. Perfect for pairing with fried chicken, pork chops, or cheese boards, these pickles add a necessary zing to any meal. They are also excellent for holiday charcuterie spreads or as a unique gift for friends and family. The whole spices provide aromatic warmth, making each bite an experience rather than just a side. Store them in a cool, dark place for best results, and enjoy their evolving flavor over time.

Ingredients

Directions

  1. Wash the green tomatoes thoroughly, remove the stem ends, and slice them into uniform rounds or wedges, ensuring you have approximately one gallon of sliced tomatoes.
  2. Place the sliced tomatoes in a large bowl, sprinkle with the coarse non-iodized salt, and toss gently to coat evenly. Cover and refrigerate for at least 24 hours, stirring occasionally.
  3. Drain the tomatoes well and rinse them under cold water to remove excess salt. Pat them dry with clean towels or let them air dry slightly.
  4. In a large non-reactive pot, combine the cider vinegar, sugar, whole cloves, mace, and cinnamon sticks. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
  5. Reduce the heat and let the spiced brine simmer gently for 10 minutes to allow the flavors to meld.
  6. Pack the drained tomatoes tightly into sterilized glass jars, leaving about half an inch of headspace at the top.
  7. Pour the hot brine over the tomatoes, ensuring they are completely submerged. Tap the jars gently to release any air bubbles.
  8. Wipe the rims of the jars with a clean, damp cloth. Seal with sterilized lids and bands.
  9. Process the jars in a boiling water bath for 10 minutes if you intend to store them at room temperature, or let them cool completely and refrigerate if using within a few weeks.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3096.4kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 936212.5mg39009%
Total Carbohydrate 769.8g257%
Dietary Fiber 144.1g577%
Sugars 567.0g
Protein 36.6g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the pickles to sit for at least one week before eating, as the spices will continue to infuse into the tomatoes.

Ensure all jars and lids are properly sterilized before use to prevent spoilage. If you do not have a pressure canner or boiling water bath setup, store the pickles in the refrigerator and consume within 3-4 weeks.

You can adjust the sweetness by adding more or less sugar according to your preference. For a spicier kick, add a few slices of fresh jalape&# 195;±o or red pepper flakes to the brine.

Use non-iodized salt such as pickling salt or kosher salt to prevent the pickles from turning dark or developing an off-flavor.

Keywords: green tomatoes, pickles, southern, preserves, cider vinegar, spiced, cloves, mace, cinnamon, brine, canning, side dish, vegan, tangy, sweet and sour, homemade, condiment, pantry staple, autumn, harvest
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