spiced green tomato pickles
(1 rating)
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Since canning is my blood. I have tons of recipes for the over abundance of fruits and vegetables. This one was one of my favorites. I love all types of pickled vegetables whether sweet or dill. This one came out of a canning book back in the 70's. I was lucky I had copied it down and put it in my canning recipe box. So this year give it a try when you have way to many tomatoes.
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(1 rating)
yield
serving(s)
cook time
20 Min
method
Canning/Preserving
Ingredients For spiced green tomato pickles
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4 qtgreen tomatoes, about 24 to 28 medium
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2 conions, sliced, about 6 to 8 medium
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1/2 csalt
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2 lggreen bell peppers, diced
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3 cwhite or brown sugar, i use white
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2 1/2 Tbspcelery seed
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2 1/2 Tbspmustard seed
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1 qtdistilled white vinegar (approximately)
- TIE IN A BAG:
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2 Tbspeach of whole cloves & allspice
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3 stickcinnamon
How To Make spiced green tomato pickles
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1Wash the tomatoes and cut into slices or quarters.
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2Peel onions and slice.
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3Sprinkle alternate layers of tomatoes and onions with salt. Cover and let stand overnight.
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4In the morning drain thoroughly. Put in a kettle and add peppers, sugar, loose spices and spice bag. Add enough vinegar to cover the mixture.
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5Bring to a boil and simmer 15 minutes, or until vegetables are tender but not soft.
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6Pack into hot, sterilized jars. Cover with liquid. Seal with tops and lids. Process 5 minutes. (Makes 5 Pints).
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7Note: The pickles may be giving a very fresh taste when served by adding a little celery cut into small pieces.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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