Green Tomato Pickles

  • Yield: 18 cups


20cups sliced green tomatoes (approximately 15 pounds)
2 1/2cups onions, thinly sliced
1/4cup canning or picle salt
3cups brown sugar
4cups vinegar (5% acidity)
1tablespoon mustard seed
1tablespoon allspice
1tablespoon celery seed
1tablespoon whole cloves


  1. Wash and slice tomatoes and onions.
  2. Put sliced tomatoes and onions in a bowl and sprinkle with salt.  Cover with a lid and let sit 4 to 6 hours.  Drain.
  3. Heat brown sugar and vinegar in a large saucepan until clear.
  4. Put spices in a cheese cloth bag and add to hot sugar and vinegar mixture, along with tomatoes and onions.
  5. If necessary, add enough water to cover.
  6. Bring to boil, turn heat down and simmer 30 minutes, stirring occasionally, until tomatoes are clean and tender.  Remove spice bag.
  7. Fill sterilized pint jars and cover with liquid, leaving 1/2-inch head space.  Remove any air bubbles and wipe the rims with a clean damp cloth.  Screw on hot sterilized lids.
  8. Process pints in hot water bath method for 5 minutes (just long enough to seal).

Recipe reprinted with permission from the Junior Service League’s West of the Rockies (Grand Junction, Colorado, 1994).