Green Tomato& Onion Pickles

When your garden produces more green tomatoes than you can possibly fry, this is where they go. Four quarts of sliced green tomatoes and 1 ½ quarts of onions packed into 10 jars with a sweet, spiced cider vinegar brine that preserves them all winter long.

Green tomatoes are ideal for pickling. They’re firm enough to hold their shape in boiling brine where ripe tomatoes would collapse into sauce. Their natural tartness pairs with the vinegar and sugar to create a pickle that’s tangy, sweet, and slightly crunchy.

Six tablespoons of mustard seeds go directly into the brine for flavor, while the whole allspice and cloves are tied in a cheesecloth bag. This keeps the brine flavored but free of hard, bitable spice pieces in the finished jars. Remove the bag before packing.

Boil the tomatoes and onions for just 5 minutes. You want them just tender, not soft. Lift from the bottom to the top during cooking so every slice heats evenly. Pack the hot pickles into sterilized jars and cover with the boiling brine.

Chef Tips

• Use apple cider vinegar for a mellow, fruity flavor. White vinegar works but tastes sharper.
• Pack the jars tightly. Loose pickles float and won’t cure evenly.
• Process in a boiling water bath, adjusting time for your altitude. Proper sealing is essential for safe long-term storage.
• Let the jars sit at least 2 weeks before opening to develop full flavor.

Variations

• Spicy pickles: Add dried red chili flakes or a whole jalapeño to each jar before sealing.
• Dill green tomato: Skip the allspice and cloves, add fresh dill heads and garlic cloves to each jar.
• Bread and butter style: Increase sugar to 2 ½ cups and add ½ teaspoon turmeric for sweeter, golden pickles.