(My Favourite) Green Tomato Pickles
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
6-7 pints
- Serves:
- 96
ingredients
- 30 green tomatoes (about 7-1/2 lbs.)
- 6 onions, large
- 3⁄4 cup pickling salt
- 1 tablespoon mustard seeds
- 1 tablespoon allspice, whole
- 1 tablespoon celery seed
- 1 tablespoon whole clove
- 1 tablespoon dry mustard
- 1 tablespoon peppercorn, whole
- 1⁄2 lemon
- 2 red sweet peppers
- 2 1⁄2 cups brown sugar
- 3 cups white vinegar
directions
- Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
- In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
- Into a large saucepan (I use a roaster) measure sugar and vinegar.
- Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
- Remove stem and seed cores from peppers, slice thinly and add to mixture.
- Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
- Pack pickles in sterilized jars and seal.
- Enjoy.
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Reviews
-
This is very similar to the recipe that my Mom would make when were were kids. We didn't salt the tomatos and let stand overnight, we sliced and cooked immediately. My grandfather would put these pickles on everything. Come to think of it, I believe he ate most of these pickles all by himself.<br/><br/>An excellent recipe well worth making!
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I just made a batch of these pickles. I tasted them while they were hot, and taste is great. I notice that white sugar is printed instead of white vinegar, so I submitted a correction. I would appreciate knowing how long you processed them in the water bath. thanks I sure will enjoy them. Chef#577177
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