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Green Tomato Pickles

User Rating 4 Star Rating (1 Review)


Green Tomato Pickles

Green Tomato Pickles

Photo: Diana Rattray
Green tomato pickles with onions and spices.


  • 4 quarts sliced green tomatoes, loosely packed
  • 1 quart sliced onion, loosely packed
  • 1 cup pickling salt, divided
  • 2 pounds light brown sugar
  • 6 cups vinegar (5% acidity)
  • 2 small red chile peppers
  • 1/3 cup mustard seeds
  • 1/4 cup celery seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon whole allspice
  • 2 teaspoons whole cloves


Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.


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User Reviews

Reviews for this section have been closed.

 4 out of 5
Almost Perfect, Member Paul_Holladay

This recipe was my second attempt at finding a good use for all my season-end green tomatoes, and it's a good one. I made two double batches, and deviated from the recipe both times. Instead of using whole cloves and whole allspice I used powdered and just added them with the rest of the spices. I also ended up with quite a bit of extra liquid the first time around, so I used it with the second batch. I also cut down on the amount of sugar in the second batch since it was a little too sweet for my taste. The first batch was a little mushy, so I cut the cooking time in half for the second batch. Next year I think I will eliminate that process altogether and just cook them in the canning process. Live and learn! All in all I am very happy with the way this recipe turned out. They are absolutely delicious and very easy to make. I can't wait for next year. From what I learned this year it should rate five stars!

161 out of 164 people found this helpful.

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