Green Tomato Pickles

Preparation info

  • Difficulty


  • Makes

    9 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Sliced pickles are spicy and sharp with a sweet tang—tasty


  • 2 qts. sliced green tomatoes
  • 3 tblsp. salt
  • 2 c. vinegar
  • c. dark brown sugar, firmly packed
  • 1 c. sugar
  • 3 tblsp. mustard seeds
  • ½ tsp. celery seeds
  • 1 tsp. ground turmeric
  • 3 c. sliced onions
  • 2 large, sweet red peppers, chopped
  • 1 hot green or red pepper, chopped


  • Mix tomatoes and salt. Let stand about 12 hours. Drain.
  • Heat vinegar, sugars and spices to a boil; add sliced onions and boil gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.
  • Pack into hot jars. Be sure syrup covers vegetables. Adjust lids. Process in boiling water bath (212°) 5 minutes. Remove jars and complete seals unless closures are self-sealing type.