Sour Green-Tomato Pickles

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30 minutes 2 quarts Print RecipeEmail Recipe


2 1⁄2poundgreen tomatoes (6 medium)
2cupwhite vinegar
1clovegarlic (split in half)
4sprigfresh tarragon (or 1 teaspoon dried tarragon leaves)


Wash tomatoes; remove stems. Cut each tomato into 4 wedges.

Sterilize two 1-quart jars or a 2-quart jar; leave in hot water until ready to fill.

In a medium saucepan, combine vinegar with salt and 2 cups of water. Bring mixture to boiling, and boil 5 minutes.

Meanwhile, pack tomatoes into sterilized jars. Add garlic and tarragon. Completing one jar at a time, ladle boiling vinegar mixture over tomatoes to within 1/2-inch of top, but covering tomatoes completely. Cap at once as manufacturer directs. Makes 2 quarts.

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