Green Tomato Pickle Recipe

Toward the end of the season we always end up with quite a few green tomatoes. They don’t seem to ripen too well on the counter that late in the game, so last year I started turning them into green tomato pickles and they were absolutely delicious. I first came across this process on about.com and modified it to our taste. Here’s how to do it.

Green Tomato Pickle Recipe

• 4 quarts sliced green tomatoes, loosely packed
• 1 quart sliced onion, loosely packed
• 1 cup pickling salt, divided
• 1 lb light brown sugar
• 6 cups white vinegar
• 1/3 cup mustard seeds
• 1/4 cup celery seeds
• 1 teaspoon ground black pepper
• 1 tsp ground allspice
• 1 tsp cloves

First we need to pull some of the water out of both the tomatoes and the onions. Put the sliced tomatoes in a bowl and pour 3/4 cup of the salt over the tomatoes. Repeat with the onion and remaining salt in a separate bowl. Put a plate over each bowl to cover and let them sit on the counter for a couple of hours. The salt will remove a lot of the water from both vegetables.

You’ll notice some liquid in both bowls. Pour it out, then put the vegetables in a clean kitchen towel. You can also use cheese cloth or even paper towels. Gently pat them to get the cloth to soak up more of the moisture.

Put the onions and green tomatoes into a big pot. Add the sugar, vinegar and spices. Bring the mixture to a boil, then simmer it for about 15 minutes or until the onions are tender.

Scoop the vegetable mixture into canning jars. Add enough liquid to each to cover the vegetables, being sure to leave 1/2 inch of space at the top. Clean the rims really well, or your lids won’t seal during the next step. Add the lids.

Put them in a boiling water bath for 10 minutes. Carefully remove the jars. Once they had a chance to cool down, make sure the lids are sealed tight. Store any jars with lids that aren’t sealed tight in the fridge and use up right away.

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