Try This at Home: Pickling

Michael Symon smiling as he twists a lid on a jar of sliced tomatoes

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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

Pickling jar being sterilized inside a large pot filled with water

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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.

Pickling Ingredients simmering in a sauce pot

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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.

A Pickling How-to showing Michael Symon slicing green tomatoes

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Slice the Tomatoes

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

A pickling how-to showing Michael Symon placing sliced green tomatoes in a jar

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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.

Michael Symon pouring a liquid into a canning jar containing sliced tomatoes

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Fill the Jars

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

Michael Symon stirring sliced tomatoes in a pickling jar

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Remove Air Bubbles

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

Michael Symon wiping off a pickling jar containing sliced tomatoes

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Clean Jars

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

Michael Symon twisting a lid on a pickling jar

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Seal the Jars

Screw the lids shut, being careful not to overtighten.

Three canning jars placed inside a large pot filled with water

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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.

Michael Symon holding a pickling jar with tongs

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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.

Michael Symon pressing on a pickling jar lid with his forefinger

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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.

Michael Symon labeling a jar of pickled tomatoes

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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.

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Meals

Ingredients

Dinners

Tips & Techniques

Try This at Home: Pickling

Pickled Green Tomatoes

Sterilize the Jars

Make the Brine

Slice the Tomatoes

Pack the Tomatoes

Fill the Jars

Remove Air Bubbles

Clean Jars

Seal the Jars

Boil the Jars

Remove and Let Cool

Check the Seal

Label Your Pickles

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