Spicy Pickled Green Tomatoes

My family will eat just about anything that is pickled, but these Spicy Green Pickled Tomatoes are a special treat! I came up with the recipe one summer out of desperation, when the garden was overly abundant in tomatoes. It was received so well that now, I have to make sure that I plant enough tomatoes to make this specifically. 

Our favorite variety of tomato for this is the Juliette, also called Roma-Grape - but you can use any small, bite-sized tomato that you like. I have also used Cherry and Sweet 100 with good results. The important thing is that they are still green. You want them to be fully developed, but not at all turning red. It changes the flavor considerably, if they are.

* This is a great way to get rid of all those green tomatoes toward the end of the season when you have had enough of the garden, but for some reason the tomatoes did not get the memo. ;)

 Printable Recipe 
Ingredients:
• 3 - 4 pints Bite-Sized Green Tomatoes, washed and stems removed
• 1 small Onion, sliced into wedges
• 2 - 4 Jalapenos (depending on how spicy you like it), sliced into rings
• 1 Tbs Red Pepper Flakes 
• 1 Tbs Minced Garlic 
• 3 cups +/- Distilled White Vinegar (enough to finish filling the jars)

Method:
Wash and sterilize two quart jars, lids, and rings. Pack the jars firmly with the tomatoes, onion wedges, and jalapeno rings - alternating the ingredients as you go. Try to make sure that the onion and jalapeno even out between the jars. Place 1/2 of the pepper flakes and garlic in the top each jar. It will mix throughout the jars when you pour the vinegar over. 

In a medium pot, heat up your vinegar to boiling. While you're waiting, bring enough water to cover the lids and rings to a boil in a separate pot. Just before the vinegar starts to boil, put the lids and rings into the water. Boil the lids and rings for 5 minutes to make sure they are heated up thoroughly. This will help them to seal tightly.  

When your lids and rings are ready, pour the hot vinegar over your tomato mixture up to the neck of the jar, or to within a 1/2 inch of the rim. Wipe the rim with a clean cloth and hand tighten one lid and ring per jar. Be careful not to burn yourself. Let the jars rest on the counter, upright, to cool and seal. You will hear a 'pop' sound when they seal. Once cooled, test the seal by pressing down the center of the lid. If it springs back up, it did not seal properly. You will need to put that one in the refrigerator and use it first. Let them sit for at least a week before eating --- if you can wait that long. 

Oooo-wee that's good!