There was a terrible late-summer storm in my city this week. Several inches of heavy, wet snow fell, bringing down decades-old trees all over the city and decimating gardens. I found myself with a sudden harvest of very green, very frozen heirloom tomatoes. Something had to be done with them, and quick, before they started to get soft.
We’re not a relish-eating family, so that was out, and I’d already made about 9L of salsa so that was off the table as well. Coincidentally, a friend had just that morning gifted me with some yellow zucchini from her garden, because she had more than she knew what to do with.
I come from a long line of picklers. Pickling is what we do.
I found instructions for pickling green tomatoes online and, as I do, set about to make the recipe my own. This comes together really quickly, but looks crazy fancy. You give a jar of these to someone and they’re going to be hella impressed, and that’s before they taste them.
Pickled Green Tomatoes and Yellow Zucchini
- 3 lbs green tomatoes, sliced into sandwich slices
- 1 lb yellow zucchini, sliced into thin rounds
- 6 cups white vinegar (5% acidity)
- 2.5 cups sugar
- 2 T sea salt
- 2 t celery seeds
- pinch cayenne
- Bernardin Pickle Crisp or similar food-grade calcium chloride
- Mix vinegar, sugar, salt, celery seeds and cayenne in a large pot and bring to a simmer.
- Add tomato and zucchini slices and heat on med-low for 5-7 minutes or until tomatoes become slightly soft and translucent.
- Add the recommended amount of Pickle Crisp to the bottom of each of your hot, sterilized jars.
- Using tongs, carefully layer slices of tomato and zucchini, alternating for visual effect (I found two slices of tomato to one slice zucchini worked perfectly).
- Top up each jar with hot brine, leaving 1/2 inch headspace.
- Slide a knife down the edges of jars to release trapped air bubbles.
- Place heated lids and clean rings on jars.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Yields 8 half-pints.
These can be enjoyed as soon as 24 hours after preparation, and can be stored for up to one year.