Green Tomato Pickle

If there are green tomatoes left in your garden at the end of the season, this is the perfect solution. It’s sweet and tangy and delicous on meats… or on a cheddar cheese sandwich!

  • Wash and cut into thin slices 8 quarts green tomatoes.
  • Peel, cut into thin slices and add 12 large onions, 1 cup coarse salt. Let stand 12 hours. Wash in clear water and drain.
  • Heat to boiling point 3 quarts cider vinegar and add 12 green peppers, sliced thin, 6 sweet red peppers, diced. Add 12 minced cloves garlic, 4 lbs. brown sugar. Add tomatoes and onions.
  • Tie into cloth bag and add 2 Tbsp dry mustard, 2 Tbsp whole cloves, 2 sticks cinnamon, 2 Tbsp powdered ginger, 1 Tbsp salt, 1 Tbsp celery seed.
  • Simmer until tomatoes are transparent, about 1 hour. Stir frequently.
  • Place pickles in sterile jars and seal.

For safe home-canning tips check out the Bernardin web-site

Posted on September 9, 2015 and filed under preserves.