How to Pickle Whole Tomatoes: Garlic Dill Vinegar, Green and Red Varieties

Pickling tomatoes is a delightful way to preserve their natural sweetness and tang, turning them into a versatile, flavorful addition to your pantry. This guide will walk you through the process of pickling green and red tomatoes using garlic and dill vinegar. Whether you're a seasoned canner or a beginner, these steps will ensure your pickled tomatoes are safe and delicious.

Ingredients and Equipment for Pickling

To begin, gather the necessary ingredients and equipment:

Garlic and dill Brine (made with water and pickling salt) Calcium Carbonate (for preservation) Green and/or red tomatoes Bell peppers and onions (for some recipes) Pickling spice Jars with lids and bands A pressure cooker (optional, but recommended for safety) Canning pot (for water bath canning) Measuring cups and spoons

Green Tomato Pickling

Green tomatoes can be pickled in two different sizes: pints and quarts. Below are the detailed instructions for each size.

For Pints:

6 fl. oz. water 3 fl. oz. garlic/dill vinegar 16 g pickling salt 2/3 tsp pickling spice 1/8 tsp Calcium Carbonate 7.5 oz green tomatoes 1/4 bell pepper 1/4th small onion Begin by preparing the brine by combining water, garlic/dill vinegar, salt, and pickling spice in a saucepan. Bring the brine to a boil and then pour it over the prepared ingredients in a jar. Add the Calcium Carbonate at this stage to ensure the tomatoes don't mush too much. Place the sliced bell pepper, chopped onion, and any pickling spices in the jar, then pack the tomatoes in loosely. Calculate the brine needed, bring it to a boil, and pour it over the vegetables, leaving about 1/2 inch of headspace. Cover the jar and let it steep for a week to allow full flavor development.

For Quarts:

12 fl. oz. water 6 fl. oz. garlic/dill vinegar 32 g pickling salt 1 1/2 tsp pickling spice 1/4 tsp Calcium Carbonate 15 oz green tomatoes 1/2 bell pepper 1/2 small onion Follow the same steps as for pints but use more of each ingredient to fill the larger jar. Ensure the brine covers the vegetables by about 1/2 inch. Let the jars sit for a week to develop full flavor and texture.

Red Tomato Pickling

Red tomatoes require a different method, primarily because they are less acidic even when fully ripe:

Clean and sanitize the jars, lids, and bands. Blanch the red tomatoes by scalding them in hot water for 1 minute, then immediately transferring them to cold water for another minute. Cut out the cores of the tomatoes but keep them whole for better texture. Pack the tomatoes tightly into the jars, followed by a tablespoon of salt and 2 tablespoons of lemon juice in a quart jar. Process for 45 minutes in a boiling water bath canning pot.

Additional Tips

Always use a canner designed for preserving foods to ensure safety and quality. For best results, use filtered water for your brine to avoid mineral deposits that can affect the flavor and texture. Ensure your jars are sterile before filling to prevent contamination. For those who want to be extra cautious, consider using a pressure canner, especially for pickling vegetables. It's crucial to follow precise timing and temperature guidelines to ensure your pickled tomatoes are safe to consume.

By following these detailed steps and using the right ingredients, you can successfully preserve the flavor and texture of your green and red tomatoes. Whether you're enjoying them on sandwiches, salads, or as a snack, these pickled tomatoes are a delightful addition to any pantry.