1.) If canning, prepare a boiling water bath canner and 3 regular mouth pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.
2.) Combine vinegar, 1 1/2 cups of water, salt, sugar, and ginger slices in a pot and bring to a boil.
3.) Line up jars and measure 1 tablespoon of pickling spices into the bottom of each jar.
4.) Carefully pack peeled tomatoes into prepared jars, taking care not to crush them.
5.) Slowly pour brine over the tomatoes, leaving 1/2 inch headspace.
6.) Gently tap jars on a towel-lined countertop to help loosen any air bubbles. Use a wooden chopstick or plastic knife to help remove any bubbles that remain after tapping.
7.) Check headspace again and add more brine if necessary. Make sure to include 2 to 3 ginger slices per jar.
8.) Wipe rims, apply lids and rings and process in a hot water bath for 10 minutes.
9.) If you?re skipping the processing step, simply let jars cool on your countertop after capping. Once they reach room temperature, put them into the refrigerator.
10.) Whether you process these pickles or not, let them rest in the brine for at least a week before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pint (347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 16.8mg||5 %|
|Sodium 3530mg||122 %|
|Potassium 667.2mg||18 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 9g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 124
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