PGT: Pickled Green Tomatoes

PGT with my dead tomato plants

Last Tuesday, October 9, we had a killing frost.   I ran outside in the waning light at dusk to get whatever tomatoes and peppers I could grab off the vines, and I was shocked at the quantity.  I had a very prolific cherry tomato plant that produced hundreds of tiny Roma shaped tomatoes this summer, and when I went outside to make a mad grab for the remainder which was about 5 pounds.   I wasn't convinced that cherry tomatoes would do well ripening in a dark box in the pantry.   These tomatoes were very firm, even when ripe, so I thought they'd make a good candidate for a pickled green tomato. 

I read in a recipe book that pickled green tomatoes are excellent on salads, and I am thinking ahead to January when good tasting tomatoes will be hard to come by.    So, I pickled my stash and the results came out excellent.   I started out by using a recipe from one of my favorite canning books - the Ball Complete Book of Home Preserving, but I took some liberties by replacing the dill with some premium pickling spice I had from Penzeys, and I added some Ball Pickle Crisp to insure that these tomatoes don't get mushy in the jar.  The results came out better than I expected - tangy, spicy and firm.   I think they will be great on a salad this winter. 

PGT (Pickled Green Tomatoes)
makes 7 pints

3 1/2 c cider vinegar
3 1/2 c water
1/4 c pickling salt
5 lb green cherry tomatoes or quartered small firm larger tomatoes
14 cloves garlic
1/4 cup mixed pickling spices
Ball Pickle Crisp
In a large saucepan, combine vinegar, water salt and bring to a boil, stirring to dissolve salt.  Pack tomatoes into hot jars and leave a generous 1.2 inch headspace.  Add 2 cloves garlic, 2 t pickling spice and a pinch or so of Pickle Crisp to each jar.   Ladle brine over tomatoes, wipe rim and place lids on jars and adjust bands.   Process in a boiling water bath for15 minutes.