Name: Green Tomato Pickle
Yield: Makes three 1-pint jars
Cuisine: American
Ingredients: 1 teaspoon ground cloves; 15 medium green tomatoes (about 4 pounds), stemmed and thinly sliced; 1 garlic clove, minced; 1 large red bell pepper, seeded and thinly sliced; 1 teaspoon ground ginger; 1 teaspoon ground allspice; 1 teaspoon mustard seeds; 1 cup firmly packed light brown sugar; 1 teaspoon celery seeds; Salt and freshly ground black pepper to taste; 3 cups white vinegar; 3 medium onions, thinly sliced; ½ cup salt

Preparation info

Makes
three
1 pint jars

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

Fried green tomatoes have been a prized breakfast item in the South for centuries, but equally important are the green tomatoes picked in late summer and early fall, pickled with brown sugar and lots of spices, and served throughout the year with hamburgers, meat hashes and croquettes, fish cakes, and any number of other dishes. The ideal tomato for this pickle is one that is slightly pink but still firm.