Looking for one recipe fits all for pickling? You have came to the right place. Enjoy variety of pickled tomatoes and cucumbers all winter long. Juicy, crunchy and full of flavor. Easy to make and can be stored on shelf all season long.
WHAT ARE THE BEST TOMATO VARIETY FOR CANNING?
Roma tomatoes are great for canning whole or using for sauce. They are firm, which means they will not fall apart when trying to remove from the jar. They have a great shape that can easily fit most jars. Roma tomatoes also have low moisture and amount of seeds which can be great for making thick tomato sauce to can.
HOW TO CHOOSE THE BEST CUCUMBERS FOR PICKLING?
Not all cucumbers make good pickles, and that’s a fact. There are two general categories that cucumbers fall into; Slicing cucumbers and Pickling cucumbers. If you try pickling slicing cucumbers they will just become mushy and soft.
- Pickling cucumbers tend to be shorter for easier fit in the jar.
- They develop seeds more slowly than slicing cucumbers.
- They are drier than slicing cucumbers.
- Variety of pickling cucumbers I prefer; Boston pickling, Burpee’s Pickle bush, Kirby Cukes.
CANNING EQUIPMENT: The tools you will need to start canning.
- Jar Lifter https://a.co/d/bECVsxR
- 64 oz Mason jars https://a.co/d/4HKVX2f
- 32 oz Mason Jars https://a.co/d/ilWXw1u
- 16 qt large stock pot https://a.co/d/fNbWHOP
- Ladle https://a.co/d/9v4acNc
- Wide Mouth Funnelhttps://a.co/d/dkKyuQy
- Measuring cuphttps://a.co/d/hKvrWFt
- Canning lid Rack https://a.co/d/75v7lhh
HOW TO MAKE YOUR OWN PICKLING SPICE MIX.
- 1 tbsp of Mustard Seeds
- 1 tbsp of Dill seed
- 1 tbsp of Coriander seeds
- 1 tbsp of Black peppercorns
- 2 tbsp of Crushed bay leafs
- 1 tsp of Whole Allspice
- 1 tsp of Red Chilies (crushed)
To Purchase already pre-made mix click Pickling spice mix
BEFORE YOU BEGIN.
Wash all the tools you will be using with soap and hot water. Sterilize your jars and lids. I like to sterilize mine in a dishwasher with high heat. You can do it with hot boiling water.
Pickled Tomatoes and Cucumbers
- 2 large pots enough to fit a 64 oz jar
- 2 64 oz Jars with lids can use 4- 32 oz jars instead
- 1 Secure-grip jar lifter
- 3 lb Pickling Cucumbers
- 10-12 piece Roma Tomatoes
- 2 springs Pickling Dill
- 6 cloves Garlic
- 1 piece Yellow Onion
- 1 piece Sweet Bell Pepper Yellow or Red
- 4 tsp Pickling Spice Mix
- 1 cup Vinegar
- 2 liters Water
- 5 tbsp Sea Salt
- 3 tbsp Sugar
Make your own Pickling Spice Mix:
- 1 tbsp Mustard Seeds
- 1 tbsp Dill Seeds
- 1 tbsp Coriander Seeds
- 1 tbsp Black Peppercorns
- 2 tbsp Crushed Dried Bay leafs
- 1 tsp Whole Allspice
- 1 tsp Red Chilie pepper crushed into small pieces.
- Soak 3 lb Pickling Cucumbers In water with couple table spoons of salt for one hour. This will give cucumbers a good cleaning and help them stay crunchy when canned.
- Wash all the rest of veggies thoroughly. Poke a hole in 10-12 piece Roma Tomatoes where its attached to the stem. This should help prevent tomato skin from splitting too much.
- Prepare all your veggies; If your cucumbers are larger in size, cut them into fourths. Cut 1 piece Sweet Bell Pepper into small slices. Cut 1 piece Yellow Onion into half circles. Peal and slice 6 cloves Garlic. Wash 2 springs Pickling Dill, remove floret part and cut the stalks into smaller pieces.
- Sterilize 2 64 oz jars and jar lids. I like to sterilize my jars in dishwasher with high heat and lids in sauce pan with hot boiling water right before sealing my jars.
- Create a pickling spice mix if you haven't purchased a pre-made one already. You will need 4 tsp Pickling Spice Mix.
- Fill a large pot of water enough to fill 2 64 oz jars. Since you will be using that same water for a water bath I would boil around 6 liters of water.
- Time to Stuff each Sterilized jar. Into the bottom of the jar add Dill floret and could already cut dill stalks. Add few slices of garlic, Add 2 tsp of 4 tsp Pickling Spice Mix. Fill half the jar with 1 lb to 1.5 lb of the 3 lb Pickling Cucumbers horizontally. Top cucumbers with onion and bell pepper slices. Stuff to the top with tomatoes how many can fit. I was able to fit 5-6 tomatoes per jar. Fill any cracks between tomatoes with additional onions and bell peppers. Repeat this for the second jar.
- Fill each stuffed with veggies jar with Plain boiling water. (not the brine) Let it sit for 15 min.
- to make the pickling brine, In a pot Combine 1 cup Vinegar with 2 liters Water add5 tbsp Sea Salt and 3 tbsp Sugar. Bring it to a boil.
- After 15 min has passed, Pour the brine out into the same pot you use to boil the water. Use a lid cover to cover to top of the jar not to spill out any of the seasoning spice mix.
- After you have emptied the water from each jar, now you can fill each jar with pickling brine to the top. Make sure all the veggies are fully covered with the brine to the top.
- Cover each jar with a sterilized lids. Seal as best as you can.
- In a pot large enough to fit the jars, place kitchen towels to the bottom of the pot and possibly some to the side of the jars. You don't want the glass jars having direct contact with the pot. Place jars into the pot on top of the towels fill it with warm/ hot water we used earlier to sterilize veggies inside the jar. Make sure water is up to where the lid starts not over the lid. Simmer on low-medium heat for 15 min.
- Use Canning grip thongs to remove the hot jars from the water bath. Using a towel or a oven mitten double check that the jar lids are sealed to its max.
- Transfer the jars onto a blanket on your counter, filling the jars upside down.Cover the top with a blanket and leave it covered for 24 hours to slowly cool. After 24 hours you can transfer the jars onto your storing shelfs.
- You can enjoy your canned goods after 1 week.
- This recipe makes 2 64 oz jars. You can use the same Brine recipe to make 4 32oz jars of dill pickles, or all canned tomatoes. Times the recipes by 2 for every additional 2 jars you want to can. There might be some leftovers to can additional small jar.