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Green Tomato Pickles

4 quarts green tomatoes -- sliced & loosely packed
1 quart sliced onion -- loosely packed
1 cup salt -- for pickling,divided
1 packages brown sugar -- (1 pound)
6 cups vinegar -- (cheap cider is OK)
2 small red chili peppers
1/4 cup mustard seed -- whole
2 tablespoons mustard seed -- whole
1/4 cup celery seed
1 teaspoon pepper
1 tablespoon allspice -- whole
1 tablespoon whole cloves


Place tomatoes and onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, mixing well. Cover and let stand at least 4 hours.

Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this proceedure for onion. Discard the salt liquid.

Combine tomatoes, onion, sugar, vinegar, chile peppers, seeds, and pepper in a large Dutch oven. Tie allspice and cloves in a cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat, and cook, uncovered, over low heat 20 minutes or until tomatoes are tender.

Pack tomatoe mixture and liquid into hot sterilized jars, leaving 1/2 inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling-water bath 10 minutes. Yield; 2 quarts.


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