Sweet Tomato Pickle
Submitted by EURREKA
A big-batch green tomato pickle with sliced onions, vinegar, sugar, and pickling spices. Brined overnight, simmered briefly, and canned into 6 to 7 pints for the pantry.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
30 minWhen the garden gives you more green tomatoes than you know what to do with, this is the recipe you reach for.
Ten pounds of green tomatoes and a pile of sliced onions get salted and weighted down overnight, drawing out moisture and firming them up for pickling.
After a triple rinse, they simmer in vinegar, sugar, and a cheesecloth bag of mixed pickling spices just until tender.
The result is a sweet, tangy, warmly spiced pickle that goes straight into sterilized jars while still hot.
Six to seven pints of pantry gold from one batch.
Pro Tips
- Slice the tomatoes and onions a consistent ⅛ inch thick for even brining and cooking. Thick slices won’t absorb the salt evenly overnight.
- Rinse three times in cold water after the overnight salt soak. Skipping rinses means overly salty pickles.
- Tie the pickling spices tightly in cheesecloth so you can pull them out cleanly. Loose spices floating in the jars look messy and can turn bitter over time.
- Fill the jars while the mixture is still hot and seal immediately according to your lid manufacturer’s directions for a proper vacuum seal.
Ingredients
Directions
Wash and cut the tomatoes and onions into ⅛ inch slices.
Place in a large bowl and sprinkle with the salt.
Cover with a large plate and place a heavy weight, such as a clean stone, on top of the plate to hold it down.
Let stand overnight and wash and drain the tomato mixture 3 times on cold water.
Place in a kettle and add the vinegar and sugar. Tie the mixed pickling spices in a cheesecloth bag and add.
Simmer, uncovered, until the tomatoes and onions are tender, about 5 minutes.
After removing the spice bag, pour at once into clean, hot, sterilized jars and seal as the jar or lid manufacturer directs.
YIELD: 6 to 7 pints
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