Green Tomato Pickles

Tomates Vertes Confites au Vinaigre

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Peck of Green Tomatoes
  • A Dozen Onions
  • An Ounce of Cloves
  • An Ounce of Mustard Seed
  • A Tablespoonful of White Mustard Seed
  • A Cupful of Salt
  • ½ Teaspoonful of Red Pepper, or the Pods, Cut into Strips
  • An Ounce of Cloves
  • An Ounce of Black Pepper
  • Cider Vinegar


Slice the tomatoes and the onions. Then put a layer of Tomatoes and a layer of onions, and sprinkle with salt, and continue till all are used up. Let them stand over night. In the morning drain off all the liquor that has accumulated, and put the vegetables into a porcelain-lined pot with all the other ingredients, and cover with two quarts of vinegar. Let all simmer gently for a quarter of an hour, and then put away in stone jars, letting the vinegar cover the pickles well, and boiling while hot.

This recipe is for Sour Green Tomato Pickles. The Sweet Green Tomato Pickles are made by adding one cup of sugar to the above ingredients.