Spicy Green Tomato Pickles

These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too.

These directions assume that you have canning experiance and are familar with the general precautions of home canning.

If you are not , please do some research before attempting any home canning.

Quarter green tomatoes into a large bowl , for very small ones i just half them.

Set up clean sterile wide mouth quart jars and lids.

Bring to a boil , 2 parts white vinegar and 1 part water , enough to fill all the jars you are making.

Place 2 cloves of garlic in each jar.

Add 2-3 jalapeno peppers to each jar.

Any hot pepper will do.

Stuff jars with quartered green tomatoes.

Add 1 teaspoon of salt to the top of each jar.

Pour boiling vinegar and water into each jar.

Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.

I turn mine upside down to cool and vacuum lids.

No water bath or they will get mushy !.

Allow 1 month for the tomatoes to reach full flavor.

I can never wait , but they do get better they longer the sit.

green tomatoes, jalapeno peppers, garlic cloves, canning salt, white vinegar, water