Yield: 1 quart jar

Equipment

Ingredients

Steps

1. Add all dry ingredients (salt, sugar, oregano, crushed red pepper, garlic, basil leaf, and whole clove) to the sterile mason jar.
2. Pack green tomatoes firmly into the jar using a non-metallic spatula handle.
3. Fill jar to 2" from top with white vinegar.
4. Run spatula handle up and down inside jar to remove air bubbles and pack tomatoes further.
5. Fill jar to base of neck with olive oil, leaving ½" to ¾" headspace.
6. Clean rim of jar with dry cloth or paper towel.
7. Heat lids and bands to 180°F in a pan filled with water.
8. Place lid and band on jar. Put band on loose so air can escape during processing.
9. Process in boiling water canner for 15 minutes.
10. Remove jars and let them cool.
11. Check seals for vacuum and invert jars to keep seals moist.
12. Reprocess any jars that do not seal with a new lid.
13. For the first couple of days, shake jars and invert so all ingredients go into solution.
14. Allow to sit for 2 weeks before using. Store in a cool dry place.