Pickled green tomatoes are a popular dish in the Southern United States. They are made by allowing sliced green tomatoes to soak in a vinegar and spice mix, and then canning them. You don't need a pressure canner or any special equipment to make them--only a few large stock pots. This recipe yields approximately 4 pints of pickled green tomatoes.
Slice approximately 1 gallon of green tomatoes, or enough to yield 16 cups when sliced thickly. Each slice should be about ¼ inch in thickness.
Place the sliced tomatoes in a large bowl and sprinkle with about ½ tsp. salt. Allow them to sit overnight, covered. This process removes much of the moisture, resulting in crisper pickled green tomatoes.
Combine 2 tbsp. of powdered alum with 2 cups of boiling water. Stir well until the alum has completely dissolved. Pour the mixture over the tomatoes, and allow them to soak for 25 to 30 minutes, uncovered.
Drain the alum water from the slices, and cover them with cold water. Allow them to soak for an additional five minutes in the clean water. Drain, and place the green tomatoes into sterilized pint-sized canning jars. It should take approximately four canning jars for this part of the process.
Combine 3 cups of apple cider vinegar, 1 cup of water, 4 cups of granulated sugar, 2 tbsp. of pickling spice, 1 tsp. of allspice, and one 1-inch piece of fresh ginger root in a large stock pot. Bring the mixture to a boil, and then pour into the canning jars with the green tomatoes. Fill each jar to within ½ inch of the top.
Remove any air in the jars by tapping on the side of each one gently a few times. Repeat until you don't see anymore air bubbles in the liquid. Add one 1-inch piece of fresh ginger root and one cinnamon stick to each jar. Wipe the rims of the jars with a paper towel or dish towel, and secure the lids.
Place the jars into a very large stock pot and cover with boiling water to at least 1 inch over the top of the jars. Bring the water to a boil again, over medium-high heat, and then cover the pot. Leave the jars to process for approximately 10 to 12 minutes, and then remove with tongs or a jar lifter.
Place the hot jars onto a dish towel to cool. The lids will begin to pop as the contents cool. Allow them to sit for at least 12 hours, but as long as 24 hours if necessary, before storing your pickled green tomatoes the refrigerator.
Quart sized canning jars may be used if pint sized are unavailable.
Use a canning funnel to add the vinegar mixture to the canning jar, if available. This will prevent spilling, but is not necessary. You may also dip out a small portion of the mixture and transfer to the jars a little at a time.
Pickled green tomatoes will store up to three months in the refrigerator if properly sealed. If they jar doesn't seal or it's been opened, it will keep up to one month.