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<\/p> Slice your green tomatoes and place them in a clean jar. Stack them and put extras around the sides to fill the jar. Add salt and lemon juice to each jar (1\/2 tsp salt and 1 tbsp lemon juice to a pint jar, double that for quart jars). Set aside. Mix water and vinegar (1 cup vinegar to 1 gal water). Bring to a boil. Pour over tomatoes in jars until full. Remove air bubbles as usual, close with sterilized lids. Process in boiling water bath for 10-15 min. (Too long will cook them and make them mushy). Let cool. Done! The color will dull just a tiny bit during the water bath, but it’s fine. And the vinegar makes them smell funny when you open them. That’s fine, too.<\/p>\n\n\n\n
When you’re ready to cook them, just open them, drain them and rinse them if you’d like. Then fry as usual.<\/p>\n\n\n\n
I like to add green tomatoes to fried okra. So I chop up my smaller tomatoes into pieces about the size of cut up okra. And I process them the same way as the sliced ones. Then when I fry okra, I just drain a jar and add it to the okra before I bread it.<\/p>\n\n\n\n
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