Teresa *G*


These sweet, crisp, flavorful pickles are a favorite around here! Even the pickiest children love them. It's a good way to use the green tomatoes that won't have time to ripen before the first big frost. Just be sure to have 2 very big, nonreactive bowls, crocks or even extra large stockpots on hand and read the complete instructions before you start (this is a 3 day process.)

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6 pints
30 Min


3 1/2 lb
green tomatoes, sliced fairly thin (1/4")
cold water and ice
1 c
pickling lime
1 qt
apple cider vinegar
2 1/2 lb
white sugar
1 Tbsp
pickling salt
1 tsp
mixed pickling spice
1 Tbsp
whole cloves
drops green food coloring (optional)


1Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
2Sprinkle with the pickling lime.
3Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
4After the 24 hrs., gently rinse very thoroughly.
5Cover tomatoes with ice water and allow to sit for 3 hours.
6Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
7Drain the tomato slices after the 3 hrs.
8Add to the vinegar mixture and let sit overnight.
9The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
10Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
11Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
12Store opened containers in refrigerator.
14An Evening Prayer

If I have wounded any soul today,
If I have caused one foot to go astray,
If I have walked in my own willful way,
Dear Lord, forgive.
Forgive the sins that I have confessed to Thee,
Forgive the secret sins I do not see,
O guide me, love me, and my keeper be,
Dear Lord, Amen.

About this Recipe