Hot Pickled Light-Green Tomatoes

Ingredients:
8 small, greenish tomatoes, cutting into wedges
1 loving loving cup white vinegar
1 loving loving cup water
ii tablespoons pickling salt
1 habenaro, sliced thinly
1 teaspoon mustard seed
1 teaspoon dill seed
half dozen peppercorns
1 pocket-sized shallot, minced

Directions:
Evenly carve upwards the tomatoes, pepper, spices and shallot between ii wide oral crevice pint jars. Bring the water, vinegar and tabular array tabular array salt to a boil. Prep the lids/jars. Pour inwards the boiling vinegar mixture, leaving 1/2 inch headspace. Poke downwards whatsoever tomatoes that has floated likewise roughly the top. Close the jars and physical care for for 10 minutes inwards a hot H2O bath. Allow to sit down downwardly at to the lowest score i calendar calendar week before eating.

Yield: ii wide oral crevice pints

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My thoughts:

Just before the outset frost was threatened, I picked all the greenish tomatoes I yet had on the vine. In the past times I've tried the sometime "ripen inwards a paper bag" work a fast i on simply it didn't e'er work. Since I've final obsessed alongside canning, I persuasion I mightiness test my manus at canning unopen to pickled tomatoes. I'm honestly not for sure if pickled tomatoes is a "thing" simply I was already firing upwards my canning pot to build unopen to jam and thence I figured making a duet of jars wouldn't hurt. I popped inwards a (really hot!) pepper unopen to friends grew inwards their garden and a few of my favorite pickling spices and you lot lot know what? It totally turned out. The tomatoes stayed theater and had a swell hot-pickle flavor. Easy-peasy. Added bonus: I felt swell that I was able to eke out a tiny chip more than from my garden.
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