Reviews
Add Rating & Review
Back to Pickled Green Tomatoes
All Reviews for Pickled Green Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Pickled Green Tomatoes
Recipe Summary
Yield: Makes 3 quarts or 6 pints
Ingredients
Ingredient Checklist
1 onion, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 pounds green tomatoes (about 9 medium), cut into 1-inch wedges, or left whole if small
3 to 6 garlic cloves
3 to 6 small red chiles
3 cups sugar
2 tablespoons coarse salt
4 cups cider vinegar
4 teaspoons mustard seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons whole allspice
Cook's Notes
Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator up to 1 month.
Gallery
Pickled Green Tomatoes
Recipe Summary
Yield: Makes 3 quarts or 6 pints
Gallery
Pickled Green Tomatoes
Pickled Green Tomatoes
Pickled Green Tomatoes
Recipe Summary
Yield: Makes 3 quarts or 6 pints
Recipe Summary
Yield: Makes 3 quarts or 6 pints
Yield: Makes 3 quarts or 6 pints
Makes 3 quarts or 6 pints
Ingredients
Ingredients
- 1 onion, thinly sliced
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 3 pounds green tomatoes (about 9 medium), cut into 1-inch wedges, or left whole if small
- 3 to 6 garlic cloves
- 3 to 6 small red chiles
- 3 cups sugar
- 2 tablespoons coarse salt
- 4 cups cider vinegar
- 4 teaspoons mustard seeds
- 2 teaspoons whole cloves
- 2 teaspoons celery seeds
- 2 teaspoons whole allspice
Directions
In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 one-quart or 6 one-pint canning jars. Place a garlic clove and a red chile in each jar, and set aside.
In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids.
Bring a large stockpot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn’t pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
Let pickled tomatoes stand until flavors have melded, at least 2 weeks.
Cook's Notes
Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator up to 1 month.
Cook’s Notes
Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator up to 1 month.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pickled Green Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pickled Green Tomatoes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
