Sweet and Tangy Green Tomato Pickles

pickled green tomatoes
Getty Images / SVPhilon
Prep: 5 hrs 30 mins
Cook: 15 mins
Total: 5 hrs 45 mins
Servings: 40 servings
Nutritional Guidelines (per serving)
51 Calories
0g Fat
12g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 40
Amount per serving
Calories 51
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 952mg 41%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious green tomato pickles are similar to bread and butter pickles, made with green tomato slices, onions, and a spiced vinegar and sugar mixture. Make a batch the next time you want to add a punch of flavor to your dishes.


Steps to Make It

  1. Gather the ingredients.

  2. Slice off ends of tomatoes and discard.

  3. Slice tomatoes into 1/4-inch rounds and put into a large non-reactive pot or bowl.

  4. Peel onions then cut in half and cut into 1/4-inch slices.

  5. Put into the pot with the sliced tomatoes.

  6. Sprinkle the salt over the vegetables and gently toss to coat well.

  7. Top with a few cups of ice cubes; cover and let stand for 4 hours or refrigerate overnight.

  8. Prepare the canner and jars. Add water to a large canner with rack and heat to nearly boiling, or about 180 F. The water should be high enough to be at least 1 inch above the filled jars.

  9. Wash jars thoroughly and heat water in a small saucepan.

  10. Put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

  11. Drain the vegetables in a large colander and lightly rinse.

  12. In a large, non-reactive kettle, combine the vinegar, sugar, turmeric, celery seeds, and mustard seeds. Bring to a boil.

  13. Lower heat to medium and add the drained tomatoes and onions to the pot. Continue cooking, stirring gently until the mixture is boiling.

  14. With a slotted spoon, pack the jars with the vegetables.

  15. If desired, add a few thin, raw sweet, or hot red pepper strips to each jar.

  16. Fill with the remaining liquid, leaving 1/2-inch of headspace.

  17. With a clean damp cloth, wipe the rims of the jars.

  18. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten.

  19. Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars.

  20. Bring to a full boil.

  21. Cover and continue boiling for 10 minutes.

  22. Remove jars to a rack to cool. Check for seals.

  23. Store in a cool, dark, dry place for 2 to 3 weeks before eating.