Dessertscreativecanning
Sweet Pickled Green Tomatoes
Sweet pickled green tomatoes are simmered with onions, brown sugar, and warm spices in a tangy brine, making a chutney-like pickle that’s perfect with roasted meats, sandwiches, and hearty winter meals.
👥 32 Servings⏱️ Prep & Cook: 6h 40m⏳ Prep: 6h🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Wash green tomatoes in cool water and drain. Trim off blemishes, then slice into even pieces (rounds, wedges, or thick slices). Peel and slice onions.
green tomatoes5 poundsonions (sliced)1 cups
2
Place sliced tomatoes and onions in a large nonreactive bowl. Sprinkle with canning or pickling salt and toss gently to distribute. Cover and let stand for 4 to ⏱️ 6 hours.
onions (sliced)1 cupscanning or pickling salt2 Tbsp
3
After the soak, drain the tomatoes and onions well.
onions (sliced)1 cups
4
Prepare a water bath canner, jars, lids, and rings. Keep jars hot until ready to fill.
5
In a large nonreactive pot, combine brown sugar and vinegar. Heat over medium, stirring until the sugar is completely dissolved.
vinegar (5 percent acidity)2 cups
6
Tie mustard seed, allspice, celery seed, and whole cloves into a spice bag or square of cheesecloth, securing tightly. Add the spice bag to the pot with the vinegar and sugar.
vinegar (5 percent acidity)2 cups
7
Add the drained tomatoes and onions to the pot. If needed, add just enough water to barely cover the pieces. Bring to a gentle boil over medium heat, stirring as needed to prevent sticking.
onions (sliced)1 cups
8
Reduce the heat and simmer for about ⏱️ 30 minutes, stirring occasionally, until the tomatoes are tender and translucent and the onions are soft. Remove the spice bag.
onions (sliced)1 cups
9
Working with one hot jar at a time, use a slotted spoon to pack the tomatoes and onions into pint or quart jars, leaving ½ inch headspace. Ladle hot pickling liquid over the solids, maintaining ½ inch headspace. Remove air bubbles and adjust liquid as needed.
onions (sliced)1 cups
10
Wipe jar rims with a clean, damp cloth. Apply lids and screw on bands until fingertip-tight.
11
Place jars on the rack in the water bath canner, ensuring they are covered by at least 1 to 2 inches of water. Bring to a full rolling boil.
12
Process pint jars for ⏱️ 10 minutes and quart jars for ⏱️ 15 minutes, adjusting for altitude if above 1,000 feet in elevation (see notes).
13
When the time is up, turn off the heat and remove the canner lid. Let jars rest in the hot water for ⏱️ 5 minutes, then transfer to a towel-lined counter to cool for 12 to ⏱️ 24 hours.
14
Check seals. Refrigerate any unsealed jars and use promptly. Label sealed jars and store in a cool, dark place. For best flavor, let the pickles cure for at least 2 weeks before opening.
Nutrition Facts
calories
62 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
13 g
sodium Content
449 mg
protein Content
1 g
carbohydrate Content
14 g
saturated Fat Content
0.03 g
unsaturated Fat Content
0.2 g
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