Green Tomato Pickles

  • Yield 18 cups

This is an excellent way to preserve any green tomatoes you may have remaining in your garden.


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





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