Green tomatoes on the vine.
One of the joys of canning pickles is that, in most cases, a pressure canner is not required. All you really need is a pot large enough to hold the canning jars under water during the processing time. Hot pickled green tomatoes are easy to make and will keep for a year or more if canned properly.
Instructions
Make the Pickles
1. Wash the tomatoes and slice them into 1/8-inch slices. Likewise, peel the onions and slice them into 1/8-inch slices.
2. Place a layer of sliced tomatoes in a large bowl and sprinkle with salt. Lay a layer of onions over the salted tomatoes and follow with another layer of tomatoes and salt. Continue layering until the tomatoes and onions have all been layered and salted in the bowl.
3. Let the bowl sit on the counter or tabletop overnight. The salt will draw moisture from the green tomatoes and onions. Drain and rinse the vegetables after they have set for at least 12 hours.
4. Chop the lemon and the peppers into small pieces. Remove the seeds from the peppers for a milder hot green tomato pickle; leave the seeds to keep the full heat.
5. Place the lemon, pepper and the remaining spices on a 12-by-12-inch square of cheesecloth. Bring the corner ends of the cheesecloth up to the center and tie them together, creating a spice ball.
6. Mix the brown sugar and the vinegar in an 8-quart stockpot. Bring to a boil and add the spice bag to the pot. Add in the green tomatoes and onions.
7. Boil for 30 minutes, stirring occasionally.
Canning the Pickles
8. Fill a water bath canner or a 12-quart stockpot half full of water. Place the empty canning jars into the water and add enough additional water to cover the jars by 2 inches. Bring to a boil.
9. Place the canning lids in a small saucepan and cover with water. Bring the water to a boil and turn off the heat.
10. Use the canning tongs to remove the jars from the boiling water, dumping the water back into the pot. Keep the pot of water boiling.
11. Remove the spice bag from the green tomatoes and onions. Place the canning funnel into the first jar. Use a ladle to fill the jar with green tomatoes and onions. Repeat with the remaining jars.
12. Wipe the rim of each jar with a paper towel to remove any debris from the rim. Place a jar lid on the rim and secure with a canning jar ring.
13. Use the canning tongs to lower the filled jars into the boiling water in the bath canner.
14. Process for 10 minutes after the water returns to a boil. Lift the jars from the canner and allow to cool.
Tags: tomatoes onions, green tomatoes onions, 8-inch slices, bath canner, boiling water, Bring boil, canning jars