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Sweet and Tangy Green Tomato Pickles


Sweet and Tangy Green Tomato Pickles

Sweet and Tangy Green Tomato Pickles

Photo: Diana Rattray
These delicious green tomato pickles are similar to bread and butter pickles, made with green tomato slices, onions, and a spiced vinegar and sugar mixture.


  • 5 pounds green tomatoes
  • 2 medium onions
  • 1/3 cup pickling salt or kosher salt
  • 3 cups cider vinegar
  • 1 3/4 cups sugar
  • 1 teaspoon ground turmeric
  • 1 scant teaspoon celery seeds
  • 1 tablespoon mustard seeds
  • Red bell pepper or hot red pepper, cut in thin strips, optional


Slice of ends of tomatoes and discard. Slice tomatoes into 1/4-inch rounds and put into a large nonreactive pot or bowl. Peel onions then cut in half and cut into 1/4-inch slices. Put into the pot with the sliced tomatoes. Sprinkle the salt over the vegetables and gently toss to coat well. Cover with a few cups of ice cubes; cover and let stand for 4 hours or refrigerate overnight.

Prepare the canner and jars. Add water to a large canner with rack and heat to nearly boiling, or about 180°. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

Drain the vegetables in a large colander and lightly rinse. In a large nonreactive kettle, combine the vinegar, sugar, turmeric, celery seeds, and mustard seets; bring to a boil. Lower heat to medium and add the drained tomatoes and onions to the pot. Continue cooking, stirring gently occasionally, until the mixture is boiling.

With a slotted spoon, pack the jars with the vegetables. If desired, add a few thin, raw sweet or hot red pepper strips to each jar. Fill with the remaining liquid, leaving a 1/2-inch headspace. With a clean damp cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes.

Remove jars to a rack to cool. Check for seals (the middle of the caps should have made a popping sound while cooling and will stay down. Store in a cool, dark, dry place for 2 to 3 weeks before eating.
Makes 5 pints.

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Bread and Butter Pickles
Watermelon Pickles
Squash Pickles
Pickled Okra
Dilled Green Beans
Green Tomato Pickles
Green Tomato Relish

Pickles and Preserves
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