(MY FAVOURITE) GREEN TOMATO PICKLES

(My Favourite) Green Tomato Pickles image

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.)

Provided by Gwen35

Categories Onions

Time 1h45m

Yield 6-7 pints, 96 serving(s)

Number Of Ingredients 13

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Ingredients

30 green tomatoes (about 7-1/2 lbs.)
6 onions, large
3/4 cup pickling salt
1 tablespoon mustard seeds
1 tablespoon allspice, whole
1 tablespoon celery seed
1 tablespoon whole clove
1 tablespoon dry mustard
1 tablespoon peppercorn, whole
1/2 lemon
2 red sweet peppers
2 1/2 cups brown sugar
3 cups white vinegar

Steps:

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.

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Alma Onto

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I've made these pickles with both green and red tomatoes, and they're always delicious. I prefer the green tomatoes, though, because they have a bit more tartness.

Jocelyn Filla

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These pickles are a great addition to any sandwich or salad. They're also perfect for snacking on.

Shannon Jackson

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I love the addition of the dill and mustard seeds in this recipe. They give the pickles a really nice flavor.

Javeeed Khan

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This recipe is a keeper! I've made it several times and it's always a hit. The pickles are always crisp and flavorful.

Randy Boateng

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I made these pickles last week and they turned out great! They're the perfect balance of sweet and sour.

Raghad Ayman

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These pickles are a great way to use up green tomatoes. They're easy to make and taste delicious!

Shahdokht Khalil

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I've been making these pickles for years and they're always a hit. They're the perfect balance of sweet and sour.

Rama Neupane

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These pickles are a great way to add some flavor to a boring meal. They're also a good source of vitamins and minerals.

yooo w

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I love the crunch of these pickles. They're the perfect addition to a sandwich or salad.

Pes Official

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These pickles are a great way to use up a glut of green tomatoes. They're also a delicious and healthy snack.

Mohammed emad Ahmed

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I've made these pickles with both green and red tomatoes, and they're always delicious. I prefer the green tomatoes, though, because they have a bit more tartness.