Preparing and Canning Pickled Vegetables
Pickled Sweet Green Tomatoes
- 10 to 11 lbs of green tomatoes (16 cups sliced)
- 2 cups sliced onions
- 1/4 cup canning or pickling salt
- 3 cups brown sugar
- 4 cups vinegar (5 percent)
- 1 tbsp mustard seed
- 1 tbsp allspice
- 1 tbsp celery seed
- 1 tbsp whole cloves
Yield: About 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt,
and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard
seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If
needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as
needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove
spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Sweet Green Tomatoes in
a boiling-water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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