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Sweet and Tangy Green Tomato Pickles

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Sweet and Tangy Green Tomato Pickles

Sweet and Tangy Green Tomato Pickles

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.

Ingredients:

  • 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

Preparation:

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
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Green Tomato Relish

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