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    Green Tomatoes

    How to Pickle Green Tomatoes

    Benjamin Kilbride, Editorial Assistant at The Old Farmer’s Almanac

    Preserve your fresh-picked green tomatoes with these tasty recipes to enjoy both now and later. 

    Green Tomato Relish

    Here’s the perfect solution for early-summer tomato cravings (or for those end-of-season fruit that don’t ripen before the frost). For prettiest results, use a variety of colorful bell peppers: orange, yellow, purple, red, and green. If you’d like a little heat, add a jalapeño or two.

    INGREDIENTS

    24 green tomatoes

    4 large white, yellow, or sweet onions

    6 large bell peppers, preferably a mix of colors

    1 to 2 jalapeño peppers (optional)

    3 tablespoons pickling salt

    3 cups granulated sugar

    3 tablespoons mixed pickling spices, tied in a cloth

    3 cups white distilled vinegar

    INSTRUCTIONS

    Finely dice the tomatoes, onions, peppers, and jalapeños (if using). Transfer the vegetables to a bowl, stir in the pickling salt, and let stand for 1 hour. Drain and discard liquid, then add the sugar, pickling spices, and vinegar. Transfer mixture to a 4-quart pot and set it over high heat; bring to a boil. Reduce heat to low and gently simmer for 1 hour.

    While the relish is cooking, wash canning jars and lids with hot, soapy water. Rinse and dry.

    Pour the hot relish into the canning jars, leaving 1/4 inch of head space at the top of each one. Screw the lids onto the jars hand-tight. Process the jars for 10 minutes. (Processing time starts when the water begins to boil.) After processing, let the jars sit for 12 to 24 hours. If a relish jar has not sealed, put it in the fridge to be eaten within the next month. Store sealed jars in a cool, dry place for up to a year.

    Yield: Makes 6 pints.

    Green Tomato Pickles

    Enjoy this classic recipe. Wherever possible, use fresh ingredients from your garden!

    INGREDIENTS

    4 quarts sliced green tomatoes

    20 onions, sliced thin

    1 cup table salt

    4 quarts thinly sliced green cabbage

    6 cups cider vinegar

    8 cups sugar

    2 tablespoons mustard seed

    4 tablespoons celery seed

    4 green and 4 red peppers, finely chopped

    2 tablespoons turmeric (optional)

    INSTRUCTIONS

    Place tomatoes and onions in separate bowls and pour 1/2 cup salt over each bowl. Let stand overnight. In the morning, drain the tomatoes, rinse the onions, and combine. Add cabbage. Combine vinegar and sugar and boil for 2 minutes. Add mustard seed, celery seed, green and red peppers, and turmeric, if desired. Bring to a boil and pour over tomato mixture. 

    Wash canning jars and lids with hot, soapy water. Rinse and dry.

    Pour the hot mixture into the canning jars, leaving 1/4 inch of head space at the top of each one. Screw the lids onto the jars hand-tight. Process the jars for 10 minutes. (Processing time starts when the water begins to boil.) After processing, let the jars sit for 12 to 24 hours. If a pickle jar has not sealed, put it in the fridge to be eaten within the next month. Store sealed jars in a cool, dry place for up to a year.

    Yield: Makes 12 pints.