Old Fashioned Pickled Green Tomatoes: A Pioneer Woman-Inspired Recipe

Table of Contents

Introduction

The last gasp of summer in my garden always brings a bittersweet feeling. The vibrant reds and oranges of ripe tomatoes fade, replaced by a sea of stubbornly green orbs clinging to the vines. For years, these unripe beauties were simply compost fodder. Then, I discovered the magic of pickling. And that’s where my inspiration for an old fashioned pickled green tomatoes recipe pioneer woman style began!

Pickled green tomatoes, with their unique tangy crunch, offer a delicious way to extend the flavors of summer long after the growing season ends. It’s a preservation method that resonates deeply with the ethos of resourceful home cooking that I admire so much. Like Ree Drummond, The Pioneer Woman, I appreciate the simple pleasures of homemade goodness and the satisfaction of creating something special from humble ingredients. While Ree may have her own variations, this recipe aims to capture that same spirit of warmth and approachable culinary tradition. This is an easy-to-follow, old fashioned pickled green tomatoes recipe pioneer woman fans will surely appreciate, infused with the classic flavors and techniques of traditional pickling.

Why Choose Pickled Green Tomatoes?

Beyond the pure joy of a perfectly crunchy pickle, there are plenty of reasons to embrace the art of pickling green tomatoes.

First, it’s a fantastic way to minimize food waste. Instead of tossing those late-season green tomatoes into the compost bin, you can transform them into a delightful and flavorful treat. Imagine serving a jar of your own homemade pickled green tomatoes at Thanksgiving or Christmas – a taste of summer sunshine amidst the holiday feasts.

Pickled green tomatoes offer a distinctive taste profile that you simply won’t find anywhere else. The tartness of the unripe tomatoes is balanced by the sweetness of the pickling brine and the warmth of spices, creating a complex and addictive flavor. Think of it as a tangy, crunchy alternative to regular pickles, with a character all its own.

Finally, pickling is a time-honored tradition, a link to generations of cooks who relied on these methods to preserve the bounty of their gardens. Creating your own old fashioned pickled green tomatoes recipe pioneer woman inspired, connects you to this rich history.

Gathering the Essentials

The key to exceptional pickled green tomatoes lies in the quality of your ingredients. Here’s what you’ll need:

Green Tomatoes: You’ll want to gather about five pounds of green tomatoes. The best varieties for pickling are those that are firm and unblemished. Avoid tomatoes that are bruised or soft. Smaller tomatoes are ideal, as they’ll fit more easily into the jars.
Vinegar: White distilled vinegar or apple cider vinegar, both with an acidity level of five percent, are great for pickling. The acidity is crucial for preserving the tomatoes and ensuring they are safe to eat.
Water: Using filtered water is always a good idea, but tap water is fine if it’s clean and doesn’t have any strong odors.
Salt: Canning salt or kosher salt are preferred. Avoid iodized salt, as it can darken the pickles and affect their flavor.
Sugar: Granulated sugar adds sweetness and helps balance the acidity of the vinegar.
Spices: A blend of spices is what gives pickled green tomatoes their unique flavor. Essential spices include mustard seeds, celery seeds, peppercorns, red pepper flakes, and bay leaves.
Aromatics (Optional): Garlic cloves, fresh dill sprigs, and onion slices can add extra layers of flavor to your pickles.

Tools of the Trade

Having the right equipment is essential for safe and efficient pickling.

Large Non-Reactive Pot: A stainless steel or enamel-coated pot is ideal for making the pickling brine. Avoid using aluminum pots, as they can react with the acidity of the vinegar.
Canning Jars, Lids, and Bands: Use canning jars specifically designed for preserving food. The size of the jars will depend on your preference, but pint or quart jars are most common. Be sure to use new lids, as they are designed to create a proper seal. The bands are reusable.
Jar Lifter: This tool is essential for safely lifting hot jars out of the boiling water.
Lid Wand (Magnetic): A magnetic wand makes it easy to retrieve sterilized lids from hot water.
Bubble Remover/Headspace Tool: This tool is used to remove air bubbles from the jars and measure the headspace (the space between the top of the food and the lid).
Cutting Board and Knife: For preparing the tomatoes and other ingredients.
Measuring Cups and Spoons: For accurately measuring the ingredients.

Creating Your Pickled Green Tomatoes

Now for the exciting part – bringing this old fashioned pickled green tomatoes recipe pioneer woman inspired, to life! Here are the detailed, step-by-step instructions:

Preparation

Thoroughly wash the green tomatoes and slice them into quarter-inch thick rounds or wedges.
In the large pot, combine the vinegar, water, salt, and sugar. Add the mustard seeds, celery seeds, peppercorns, red pepper flakes, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are dissolved. Reduce the heat and simmer for fifteen minutes.
Sterilize the canning jars, lids, and bands. You can do this by boiling them in water for ten minutes, or by running them through a dishwasher cycle with a sanitize setting. Keep the jars hot until ready to use.

Pickling Process

Pack the sliced green tomatoes into the hot, sterilized jars, leaving about half an inch of headspace. If using, add garlic cloves, dill sprigs, or onion slices to each jar.
Carefully pour the hot pickling brine over the tomatoes, ensuring that they are completely covered and that there is still half an inch of headspace.
Use the bubble remover to gently release any trapped air bubbles from the jars.
Wipe the rims of the jars clean with a damp cloth.
Place the lids on the jars and tighten the bands finger-tight.

Water Bath Canning

Place a canning rack in the bottom of a large pot. Fill the pot with enough water to cover the jars by at least one inch. Bring the water to a boil.
Carefully lower the jars into the boiling water using the jar lifter.
Process pint jars for ten minutes and quart jars for fifteen minutes. Adjust processing time for altitude if needed.
Turn off the heat and let the jars sit in the hot water for five minutes before removing them.
Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely.

Cooling and Sealing

As the jars cool, you should hear a popping sound as the lids seal. This indicates that a vacuum has formed inside the jar, which is essential for preservation.
Let the jars cool completely, undisturbed, for twelve to twenty-four hours.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop, the jar is properly sealed. If a lid flexes, the jar didn’t seal properly and should be refrigerated and consumed within a few weeks.

Tips for the Perfect Pickled Green Tomatoes

Tomato Selection: Choosing the right green tomatoes is crucial. They should be firm, hard, and free from any blemishes. Avoid overly ripe tomatoes that are starting to soften.
Spice Exploration: Don’t be afraid to experiment with different spice combinations. Adding a pinch of ground cloves or allspice can add warmth and complexity to the flavor.
Brine Adjustment: Adjust the sweetness of the brine to your liking. If you prefer a tangier pickle, reduce the amount of sugar.
Crisp Pickles: For extra-crisp pickles, try adding a pinch of calcium chloride (Pickle Crisp) to each jar before sealing.
Headspace is Key: Proper headspace is essential for creating a vacuum seal. Too much headspace can prevent the lid from sealing, while too little headspace can cause the jar to explode during processing.

A Note on Safety

Safety is paramount when it comes to home canning. Always follow proper canning procedures to prevent spoilage and botulism. Use only approved canning jars, lids, and bands. Process jars for the correct amount of time based on altitude. Check for proper sealing before storing. Discard any jars that show signs of spoilage.

Serving Suggestions

These tangy treats are incredibly versatile! Enjoy them as a condiment with grilled meats or sandwiches. Chop them and add them to salads or relishes. Serve them alongside charcuterie boards for a tangy counterpoint. Or, add them as a flavorful element to tacos or burgers.

Storage and Shelf Life

Store sealed jars of pickled green tomatoes in a cool, dark place. Properly sealed jars can last for one to two years. Once opened, refrigerate any remaining pickles.

Bringing it all Together

This old fashioned pickled green tomatoes recipe pioneer woman is a testament to the enduring appeal of simple, homemade food. It’s a way to connect with the past, reduce food waste, and create a delicious and unique condiment that you can enjoy for months to come. So, gather your green tomatoes, embrace the art of pickling, and savor the taste of summer! Now, go forth and make your own Pioneer Woman-inspired batch!