Pickled Green Tomatoes
Pickled Green Tomatoes
Prep Time: 
6-8hours
Cook Time: 
40minutes (chill time)
Pickled Green Tomatoes
Prep Time: 
6-8hours
Cook Time: 
40minutes (chill time)
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Ingredients
16 cup green tomatoes (sliced, 4.5 - 5 kg / 10 - 11 lbs)
 
2 cup onion sliced
 
1/4 cup Windsor® Coarse Pickling Salt
 
3 cup brown sugar
 
4 cup vinegar (5% acidity)
 
1 tbsp mustard seed
 
1 tbsp allspice (whole)
 
1 tbsp celery seed
 
1 tbsp cloves (whole)
 

 

Preparation
  1. Core and slice tomatoes. Place in stainless steel bowl with sliced onions.
  2. Sprinkle with 60 mL (1/4 cup) salt; let stand 4 to 6 hours. Drain.
Cooking
  1. In large kettle, add vinegar and brown sugar; heat and stir until sugar is dissolved.
  2. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add a minimum amount of water to cover pieces.
  3. Bring to boil and simmer 30 minutes, stirring often. Tomatoes should be tender and transparent.
  4. Remove and discard spice bag.
  5. Fill hot sterilized pint jars with tomatoes. Cover with the hot liquid, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 10 minutes in a boiling water bath.

Servings: 2.3 L (7 pints)

NOTE: Processing time above is for under 300 m (1,000 ft). For altitudes 300-1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.

Ingredients
16 cup green tomatoes (sliced, 4.5 - 5 kg / 10 - 11 lbs)
 
2 cup onion sliced
 
1/4 cup Windsor® Coarse Pickling Salt
 
3 cup brown sugar
 
4 cup vinegar (5% acidity)
 
1 tbsp mustard seed
 
1 tbsp allspice (whole)
 
1 tbsp celery seed
 
1 tbsp cloves (whole)
 

 

Preparation
  1. Core and slice tomatoes. Place in stainless steel bowl with sliced onions.
  2. Sprinkle with 60 mL (1/4 cup) salt; let stand 4 to 6 hours. Drain.
Cooking
  1. In large kettle, add vinegar and brown sugar; heat and stir until sugar is dissolved.
  2. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add a minimum amount of water to cover pieces.
  3. Bring to boil and simmer 30 minutes, stirring often. Tomatoes should be tender and transparent.
  4. Remove and discard spice bag.
  5. Fill hot sterilized pint jars with tomatoes. Cover with the hot liquid, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 10 minutes in a boiling water bath.

Servings: 2.3 L (7 pints)

NOTE: Processing time above is for under 300 m (1,000 ft). For altitudes 300-1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830 m (6,000 ft), process for 20 minutes.