Pickled Green Tomatoes

Ingredients

Instructions

1. 1Wash 7 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wash the green tomatoes, core them, and cut them into wedges or 1/2-inch-thick slices depending on the size of the tomato and your jar.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 4 cups water, 1/4 cup canning salt, and 2 tablespoons sugar to a full boil, stirring to dissolve the salt and sugar.
4. 4Pack the raw green tomato pieces into the hot jars, tucking 1 garlic clove and 1 dill head (or 1 teaspoon dill seed) into each jar.
5. 5Pour the boiling brine over the tomatoes, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and screw on the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the best flavor, and refrigerate after opening.
11. 11Do not dilute the vinegar or pack the tomatoes tighter than the brine can fully cover, since that lowers the acidity needed to keep the jars safe.