(My Favourite) Green Tomato Pickles
- Reviews 2
Ready In: 1 hr 45 mins
Serves: 96
Yields: 6-7 pints
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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