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Our step-by-step guide with photos will show you how to preserve tomatoes for the winter.

Learn the basics of canning vegetables or fruits at home with Chef Michael Symon.

To make pickled green tomatoes at home, you will need: 4-quart glass jars with screw-on lids, a large, deep saucepan with a lid, a round metal trivet that fits inside the pan or clean, empty canning jars (to keep the jars from touching the bottom of the pan), tongs, and clean kitchen towels.

Ingredients:

• 1.8 kg green tomatoes
• 6 Fresno chili peppers, halved
• 4 bay leaves
• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• 2 cinnamon sticks
• 2 tsp whole cloves
• 2 tsp ground matzo (red nutmeg shell)
• 4 tablespoons black peppercorns
• 10 cloves of garlic
• 8 tbsp. apple cider vinegar
• 1/2 cup honey
• 4 tablespoons coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green tomatoes, chili pepper, bay leaf, coriander, cumin, carnation, macis, black pepper, cinnamon, apple cider vinegar, honey

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Preparation:

Step 1
• 
  Sterilize the jarsWash jars and lids in hot, soapy water; rinse well. Place a trivet or empty canning jars in the saucepan, ensuring the glass jars don't touch the bottom. Fill the saucepan halfway with water and bring to a boil (do not boil). Submerge the jars in the water and heat until ready to fill. Sterilize the lids in a separate small saucepan of boiling water.
Step 2
• 
  Make a brineIn a large saucepan, combine the chili peppers, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, apple cider vinegar, honey, salt, and 1 cup water. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chili peppers and bay leaves with a slotted spoon.
Step 3
• 
  Cut the tomatoes: Using a sterilized knife and cutting board, cut the tomatoes into wedges.
Step 4
• 
  Fill with tomatoes and peppers: Remove the jars and lids from the boiling water using a trivet or tongs; fill with tomatoes and a few chili peppers and bay leaves.
  
  
Step 5
• 
  Pour in brine: Pour the warm brine into the jars of tomatoes, leaving a little more than a centimeter of empty space at the top.
Step 6
• 
  Remove air bubbles: Run a clean rubber spatula around the inside of each jar to remove any air bubbles.
Step 7
• 
  Wipe the jars: Wipe the rims of the jars with a clean towel before screwing on the lids.
Step 8
• 
  Can tomatoesBring a saucepan of water to a boil; submerge the jars, making sure the water covers them by 5 centimeters. Cover and simmer for 15-20 minutes. Turn off the heat, uncover, and let them sit in the water for 10 minutes.
  
  
Step 9
• 
  Remove and cool.Place the jars on a kitchen towel. Let them sit at room temperature for at least 12 hours. A vacuum seal will form as the jars cool.
Step 10
• 
  Check for leaksAfter cooling, press the lids to ensure a vacuum has formed. The lids should be hollow and there should be no air trapped underneath them; if there is, store the jars in the refrigerator.
Step 11
• 
  Sign the banks: Write the date on each jar and store at room temperature for up to 1 year; refrigerate after opening.
Step 12
• 
  Pickled green tomatoes will be ready in about 3 months after canning.
  Exit: 4 l.
  
  

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