spiced green tomato pickles
(1 RATING)
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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prep time
cook time
20 Min
method
Canning/Preserving
yield
Makes 5 pints
Ingredients
- 4 quarts green tomatoes, about 24 to 28 medium
- 2 cups onions, sliced, about 6 to 8 medium
- 1/2 cup salt
- 2 large green bell peppers, diced
- 3 cups white or brown sugar, i use white
- 2 1/2 tablespoons celery seed
- 2 1/2 tablespoons mustard seed
- 1 quart distilled white vinegar (approximately)
- TIE IN A BAG:
- 2 tablespoons each of whole cloves & allspice
- 3 sticks cinnamon
How To Make spiced green tomato pickles
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Step 1Wash the tomatoes and cut into slices or quarters.
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Step 2Peel onions and slice.
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Step 3Sprinkle alternate layers of tomatoes and onions with salt. Cover and let stand overnight.
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Step 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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Step 5Bring to a boil and simmer 15 minutes, or until vegetables are tender but not soft.
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Step 6Pack into hot, sterilized jars. Cover with liquid. Seal with tops and lids. Process 5 minutes. (Makes 5 Pints).
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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