Step 1

Start with the brine. Add the salt, apple cider vinegar and water to a non-reactive pot and bring to a light boil.

Step 2

In the meantime, thoroughly wash your green tomatoes, clean your garlic cloves and chop your onions.

Step 3

Next, cut your tomatoes to size. If using cherry tomatoes, simply cut them in half. If using larger green tomatoes, cut them into bite-sized wedges.

Step 4

Fill the jars with dry spices and set aside.

Step 5

Once your brine has come to a light boil, quickly add the onions and garlic. Cook for 3-4 minutes, then add the chopped green tomatoes. Stir with a metal spoon, allowing sufficient time for the tomatoes to be heated thoroughly, about 5 minutes.

Step 6

Ladle hot green tomatoes into jars, fill with brine (leaving 1/2″ headspace) and tighten the lids.

Step 7

If you plan on eating your pickled green tomatoes in the next few weeks, simply allow the jars to come to room temperature and then place in the fridge.

Step 8

If canning for long term storage, process your pickled green tomatoes for 10 minutes (pint jars) or 15 minutes (quart jars). Carefully remove from the water bath canner and place on tea towels on the counter. Leave them to sit overnight, checking that the lids have sealed after 12 hours.