Try This at Home: Pickling

Learn the basics of canning vegetables and fruit at home with Michael Symon.
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Pickled Green Tomatoes

Follow our canning technique to make Michael Symon's Pickled Green Tomatoes, or use our instructions to can your favorite produce. To make the pickled green tomatoes, you will need: 4 quart-size canning jars with lids, a large deep pot with lid, a round wire rack that fits inside the pot or clean empty tuna cans (to keep the jars from direct heat), a jar lifter or tongs, a rubber spatula and clean dish towels.

Get the Recipe: Pickled Green Tomatoes

Sterilize the Jars

Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in separate small pots of simmering water.

Make the Brine

Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon.

Slice the Tomatoes

Slice the tomatoes into wedges using a sterilized knife and cutting board.

Pack the Tomatoes

Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves.

Fill the Jars

Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top.

Remove Air Bubbles

Slide a clean rubber spatula around the inside of each jar to remove air bubbles.

Clean Jars

Wipe the rims with a clean towel, then position the sterilized lids on top.

Seal the Jars

Screw the lids shut, being careful not to overtighten.

Boil the Jars

Return the pot of water to simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover pot and leave jars in the water for 10 minutes.

Remove and Let Cool

Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool.

Check the Seal

After cooling, press the lids to make sure the vacuum seal has formed. The lids shouldn't pop up and down; if they do, store the jars in the fridge.

Label Your Pickles

Write the date on each jar and store for up to one year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.