Pickled green tomatoes from Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • averythingcooks on September 24, 2025

    I used 1.5 lbs of tomatoes to make 2 pint jars (rather than the intended 3) but just in case, I made the full amount of the brine & was glad I did. While I was sure I packed my tomato wedges as instructed ("as tightly as you can without mangling" them), I definitely would not have had enough brine for a 3rd jar. The key is always opening/1st use and she does say to let them pickle for at least a week before eating.

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