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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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.

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.

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