Green tomatoes are famous in their fried preparation, but did you know that pickling them is also a great way to use the end-of-season green toms that are hanging around in the garden? I know this recipe idea may seem crazy, but can a batch first and see for yourself.

What can you do with pickled green tomatoes? Pop open a jar and serve with roast meats for a vinegary note. Toss in winter salads for bright flavor. Chop up and mix in a quinoa dish right before serving. Stir into a winter soup. Pile in a Dagwood sandwich. Garnish a charcuterie platter. The possibilities are truly endless.

Preservation method: Waterbath canning

Difficulty level: Beginner

TIP: Use pickling salt that you find in your grocery store next to regular salt. It’s in a big box and usually costs less than $2. Why pickling salt versus regular or kosher salt? Pickling salt does not contain additives that many regular salts do. These additives lead to cloudy brine liquid in your finished product. Not very attractive.

You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer

Pickled Green Tomatoes

Yields about 12 pints

10 pounds of green tomatoes

7 cups white vinegar

7 cups water

1/2 cup canning salt

Make it your own with optional add-ins: Sliced white onions, red onions, peeled garlic cloves, jalapeno peppers, ghost peppers, hot pepper flakes.

Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.

Wash tomatoes, cut into desired sizes and shapes. No need to peel tomatoes (yay!)

In a large pot, combine vinegar, water, and canning salt. Bring to a boil and stir until salt dissolves. Pack tomatoes with optional add-ins and pour vinegar solution over the top leaving 1/2″ headspace. Use long wooden skewer to remove air pockets. Readjust headspace if necessary.

Wipe rims of jars with a damp cloth and ensure that the rims are completely free of jam. Apply lids and bands and adjust until fingertip tight. Place jars in boiling water canner.When all jars are in the canner, adjust the water level in the canner so that it covers the jars by at least one inch. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time of 15 minutes.

Once 15 minutes is complete, turn off heat and let jars sit in canner an additional five minutes (this standing time allows the pressure inside the jars to stabilize and reduces the likelihood of liquid loss that could otherwise occur when the jars are removed.)

Remove jars and place on a kitchen towel-lined space. The towel will help reduce the chance of jar breakage. Do not dry the lids or jars at this point. You do not want to disturb the lids while the seals are being formed. Allow jars to cool for 24 hours before removing bands and wiping down jars. Date jars and store in a cool dry place for up to one year.