Green Tomato Pickles
"All the fish restaurants in Arkansas serve this as a condiment. It adds a lot to the meal. Cook time is approximate. This recipe is done in 2 steps so you will need to prepare the veggies one evening to let them sit overnight."
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
6 quarts
ingredients
- 6 quarts green tomatoes, quartered
- 1 cup red bell pepper, sliced
- 3⁄4 cup pickling salt
- 2 quarts onions, chopped
- 1 cup jalapeno pepper, chopped
- 6 cups sugar
- 1 teaspoon mustard seeds
- 1⁄2 gallon white vinegar
directions
- Put tomatoes, red bell peppers, onions and jalapenos in a large bowl.
- Sprinkle salt over vegetables and let set overnight; drain well.
- Bring to a boil the sugar, mustard seed and vinegar.
- Add vegetables to boiling liquid; cook until vegetables change color.
- Put into jars and seal.
Questions & Replies
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I am gearing up to try this great recipe. When should I start cutting up the tomatoes ect to set over night is there a time to start do i do it in the evening or can I do it earlier? Thank you
Reviews
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I'm giving you five stars even though I haven't made these yet. I am fixing to make them. deb asked if 45 minutes was to long to process the pickles. The Ball canning book says 15 minutes for Dilled Green Tomato Pickles, I'm sure it would be the same time. Thank you for posting this recipe.
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This is easy to do. I made one batch already, without putting in the peppers. And I will be doing another batch tonight with the peppers. I water bathed them for 45 minutes. Does anyone know if that is to long or is it just right? -
These pickles ARE excellent with fried fish. I increased the quantity of red bell pepper, to 2 c., increased the mustard seed to 1 Tbsp., and added 1 tsp. of celery seed. Also cut all the vegetables except the jalapenos about into about 3/4" cubes or pieces. -
deb: The Ball Blue Book of canning recipes has a very similiar recipe and they recommend boiling water bath for quarts at 15 minutes. That is after the water returns to boilimg Jimbo -
Very good recipe. Easy!
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RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
