(My Favourite) Green Tomato Pickles

"It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)"
photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
6-7 pints




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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


I live in Canada's capital (Ottawa, Ontario) and love it, although years ago I lived on the West Coast (Vancouver, B.C.) and loved it, too. I am retired and really enjoy cooking, so reading recipes is almost a passion. Every time I bring out a new recipe I hear "Oh, not again!" from my hubby, but I notice he enjoys almost everything I try. We have a rating system for new recipes, and he always lets me know his opinion. Pet peeves include people who are afraid to try new foods and people who are habitually late. Favorite cook books are 5-Roses and the three new ones by our Canadian Podleski sisters - Crazy Plates, Looney Spoons and their latest, Eat, Shrink and be Merry. They are delightful and really informative. I am really glad that I found Recipezaar!! I spend a lot of time reading about other members, browsing their recipes and reading their comments about the recipes they have tried. A lot of good ideas have come my way, and I am sure there will be more. Thanks to all of you out there who have made my days much more pleasurable.
View Full Profile

Find More Recipes