Recipe of the Week
Pickled Sweet Green Tomatoes
Courtesy of
Jessica Sackmann


16 cups green Tomatoes, sliced ( 10 to 11 lbs.)
2 cups Onions, sliced
¼ cup canning or pickling Salt
4 cups Vinegar (5%)
3 cups brown Sugar
1 Tbsp. Mustard seed
1 Tbsp. Allspice
1 Tbsp. Celery seed
1 Tbsp. whole Cloves


Wash and slice tomatoes and onions. Place in bowl, sprinkle with ¼ cup salt, and let stand 4 to 6 hours. Drain.

Tie mustard seed, allspice, celery seed, and cloves in a spice bag.

Combine sugar and vinegar in large pan. Heat, stirring until sugar is dissolved.

Add tomatoes, onions and spice bag to vinegar. If needed, add just enough water to cover pieces. Bring to a boil and simmer 30 minutes, stirring as needed to prevent scorching. When properly cooked, the tomatoes should be tender and transparent. Remove the spice bag.

Fill jars and cover with hot pickling solution, leaving a ½-inch headspace. Apply lids and process.

Yield: 8 to 10 pints

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