Hot Pickled Green Tomatoes

Hot Pickled Green Tomatoes

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Pam Blais


This recipe was given to me by a cousin in Maine..She cans everything.
very tasty.


★★★★★ 1 vote

makes six pints
30 Min
20 Min
Stove Top


  • 3 lb
    green tomatoes
  • 3 medium
    onions, sliced
  • 1 small
    red pepper, chopped
  • 1/4 c
    jalepeno pepper, seeded and finely chopped
  • 4 1/2 c
    white vinegar
  • 3 c
  • 2 Tbsp
    mustard seed
  • 5 tsp
    white peppercorns
  • 2 tsp
    celery seed

How to Make Hot Pickled Green Tomatoes


  1. Wash tomatoes, core and slice one quarter inch thick. Measure twelve cups/ Combine tomatoes. onions, red pepper, and jalepenos and set aside.
  2. In a large saucepan combine the vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to a boil.
  3. Meanwhile, pack tomato mixture into hot, clean pint jars, leaving one inch headspace.
    Pour hot mixture over vegetables leaving one half inch headspace.Remove air bubbles.
    Put lids on and process in a boiling water water bath for fifteen minutes.
  4. Remove from batha nd let cool on a rack..Check for seal.
    Makes six pints

Printable Recipe Card

About Hot Pickled Green Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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