Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.

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Recipe Summary

prep:
2 hrs
cook:
30 mins
additional:
9 hrs
total:
11 hrs 30 mins
Servings:
32
Yield:
8 pint jars
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.

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  • Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.

  • Drain tomatoes and onions.

  • In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.

  • Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.

Nutrition Facts

117 calories; protein 1.6g 3% DV; carbohydrates 28.1g 9% DV; fat 0.5g 1% DV; cholesterolmg; sodium 18.2mg 1% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2007
These were delicious. We didn't want to have to wait for all of our tomatoes to ripen and this was fantastic to use them up!!! They taste great. Read More
(34)

Most helpful critical review

Rating: 1 stars
08/22/2007
To each their own but to me there was a distinct flavor that I didn't like; it left a long aftertaste. I wish other makers of this recipe great success because others have given it good reviews. Read More
(30)
10 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/17/2007
These were delicious. We didn't want to have to wait for all of our tomatoes to ripen and this was fantastic to use them up!!! They taste great. Read More
(34)
Rating: 1 stars
08/22/2007
To each their own but to me there was a distinct flavor that I didn't like; it left a long aftertaste. I wish other makers of this recipe great success because others have given it good reviews. Read More
(30)
Rating: 5 stars
10/20/2005
This recipe was very tasty and easy to make. Thanks to Renee for sharing this wonderful recipe Read More
(17)
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Rating: 4 stars
10/18/2011
They taste very good however the directions were not all they could be it isn't mentioned what to do after soaking does one drain all the salt water off before soaking in water for an hour also there was an excess of liqiud after cooking for 30 minutes. I expected that there would be a thicker consistancy. Jayray from Puget Sound area Wa. Read More
(15)
Rating: 5 stars
09/21/2005
This goes over so well with my large family. Will be making again next year.Thanks Read More
(13)
Rating: 2 stars
09/28/2011
It doesn't say what to do with water after pouring over or anything to with celery seed or whether to drain salt and water after soaking all night. I had to guess my husband says they taste fine. 2 stars Read More
(8)
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Rating: 3 stars
03/04/2015
next time I do it I would like to try not cooking the tomatoes at all. I grew up with pickled tomatoes that were very crisp almost crunchy and cooking them for almost any length of time will soften them too much. The blend of spices is pretty good though I have to decrease the amount of sugar because I don't really like sweet pickles (cucumber or any other vegetable). I'll be using this recipe again but I'm finally putting my review here so that hopefully I'll remember next time to make it more to my personal tastes. Read More
(3)
Rating: 5 stars
09/17/2014
Just made them or very close to them. I ran out of green tomatoes so filled in with cucumbers and only had two onions so didn't get a full yield. I don't think I would have cared for any more onion anyway. I soaked vegetables in two changes of cold water rinsed gently with sprayer then allowed to drain for about 30 minutes while I got the jars and so forth ready. I don't care for very much dry mustard so reduced it to 1 tsp. I know they will have better flavor in a couple of weeks but I went ahead and tasted them. I think these are some of the best (what I classify as bread n butter) sweet pickles I have made or eaten. (I have been gardening and canning for about 30 years just to put perspective on it.) Thanks for sharing this recipe QUICKIEP. Read More
Rating: 5 stars
09/13/2019
Fun to make. Read More