Green Tomato Pickles Recipe -
Green Tomato Pickles Recipe
  • READY IN 11+ hrs

Green Tomato Pickles

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 pint jars Change Servings
  • PREP

    2 hrs
  • COOK

    30 mins

    11 hrs 30 mins


  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 More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Aug 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.

Oct 20, 2005

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

Oct 18, 2011

They taste very good,however the directions were not all they could be, it isn't mentioned what to do after soaking, does one drain all the salt water off before soaking in water for an hour, also there was an excess of liqiud after cooking for 30 minutes. I expected that there would be a thicker consistancy . Jayray from Puget Sound area, Wa.

Sep 21, 2005

This goes over so well with my large family. Will be making again next year.Thanks

Sep 28, 2011

It doesn't say what to do with water after pouring over, or anything to with celery seed, or whether to drain salt and water after soaking all night. I had to guess, my husband says they taste fine. 2 stars

Mar 04, 2015

next time I do it, I would like to try not cooking the tomatoes at all. I grew up with pickled tomatoes that were very crisp, almost crunchy, and cooking them for almost any length of time will soften them too much. The blend of spices is pretty good, though I have to decrease the amount of sugar because I don't really like sweet pickles (cucumber or any other vegetable). I'll be using this recipe again, but I'm finally putting my review here so that hopefully I'll remember next time to make it more to my personal tastes.

Sep 17, 2014

Just made them, or very close to them. I ran out of green tomatoes, so filled in with cucumbers, and only had two onions, so didn't get a full yield. I don't think I would have cared for any more onion, anyway. I soaked vegetables in two changes of cold water, rinsed gently with sprayer, then allowed to drain for about 30 minutes while I got the jars and so forth ready. I don't care for very much dry mustard, so reduced it to 1 tsp. I know they will have better flavor in a couple of weeks, but I went ahead and tasted them. I think these are some of the best (what I classify as bread n butter) sweet pickles I have made or eaten. (I have been gardening and canning for about 30 years, just to put perspective on it.) Thanks for sharing this recipe, QUICKIEP.


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  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.5 g
  • < 1%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 1762 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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