I has someone ask for this, so thought it would be nice to share with all of you. Enjoy!
I use green tomatoes that didn’t have a chance to ripen on the vine in fall after a frost. Here is my recipe. This recipe also works for whole or sliced cucumbers, cauliflower, beets, edible pod peas and green beans.
Grandma’s Fresh Pack Green Tomato pickles
4 lbs. Sliced green tomatoes (or other vegetables)
½ gallon brine
Dill weed or seeds
A sliced onion
1 ½ cup vinegar
3 tbsp. Salt
1 tbsp. Sugar (a little more if you like sweeter pickles)
3 cups water
Slice thin (or thick whatever you prefer) green or even slightly ripen tomatoes
Slice and add onion.
Soak in brine for at least 2 hours or even overnight
Brine: ½ cup salt in ½ gallon water
Get jars ready and add to each:
2 cloves sliced garlic
1 teaspoon fresh or dried dill and/or dill seeds
1 teaspoon mustard seed
Drain tomato and onion mixture, but do not rinse.
Pack pint mason jars with drained sliced tomatoes/onions
Mix this vinegar mixture and bring to a boil: keep hot until ready to use
1 ½ cups vinegar
3 Tbsp. Salt
1 Tbsp. Sugar
3 cups water
Pour hot vinegar mixture over tomatoes and spices until ¼ inch from top of jar
Liquid should cover tomatoes
Boil flat mason jar lids to soften seal for no more than 5 minutes
Fix flat lids and screw rings on jars filled with tomatoes and hot vinegar mixture
Process to seal jars in boiling water bath for 20 minutes
Remove jars from boiling bath and allow to cool. Jars should seal during cooling process.