Green Tomato Pickles

Green Tomato Pickles

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"Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe."

Ingredients 11 h 30 m {{adjustedServings}} servings 117 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1762 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

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  1. In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
  2. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.
  3. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.
  4. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.
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Reviews 8

  1. 9 Ratings

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carymolyneux
9/17/2007

These were delicious. We didn't want to have to wait for all of our tomatoes to ripen, and this was fantastic to use them up!!! They taste great.

twentymaples
8/22/2007

To each their own but to me there was a distinct flavor that I didn't like; it left a long aftertaste. I wish other makers of this recipe great success because others have given it good reviews.

shatsi02
10/20/2005

This recipe was very tasty and easy to make. Thanks to Renee for sharing this wonderful recipe