Pickled Green Tomatoes

6 quarts servings Prep: 30 m Cook: 45 m Total: 25 h 15 m Intermediate
Be the first to rate!
A popular old time classic Southern preserving recipe for pickled green tomatoes with onions, brown sugar, and pickling spices. These tangy-sweet pickles are perfect for adding a zesty kick to sandwiches, burgers, and charcuterie boards.

Ingredients

6 quarts servings
  • 4 quarts green tomatoes
  • 2 quarts onion
  • 3/4 cup salt
  • 1 quart vinegar
  • 3 cups brown sugar
  • 1/2 cup pickling spice

Step-by-Step Instructions

  1. Coarsely chop the tomatoes and onions and add salt previously dissolved in sufficient water to cover the vegetables. Let stand 24 hours at room temperature.
  2. Drain the vegetables thoroughly, discarding the brine. Add vinegar, sugar, and spices tied in a cloth bag or cheesecloth. Simmer very gently over medium-low heat until the onions and tomatoes are tender, about 30-45 minutes.
  3. Remove the spice bag and pour the hot pickle mixture into hot sterilized jars, leaving 1/2 inch headspace. Seal with sterilized lids and process according to safe canning practices.

Common Problems and Solutions

Q: Why do I need to let the tomatoes sit in salt water for 24 hours?

A: The salt brine draws out excess moisture from the tomatoes and onions, which helps them maintain their texture during the cooking and canning process. Skipping this step will result in mushy pickles with diluted flavor.

Q: Can I skip the cheesecloth bag for the pickling spices?

A: It's highly recommended to use a bag. The pickling spice mix typically includes whole cloves, mustard seeds, peppercorns, and other whole spices that you don't want floating in your jars. If you don't have cheesecloth, you can use a coffee filter tied with kitchen string.

Q: How long do these need to cure before eating?

A: For best flavor, let the pickles cure in the jars for at least 2-3 weeks before opening. The flavors will meld and develop during this time.

Tips and Techniques

Make sure your jars and lids are properly sterilized and still hot when you fill them - this helps create a proper seal. If you prefer crunchier pickles, slightly undercook the vegetables during the simmering step, as they’ll continue to soften slightly during processing.

Ingredient Substitutions

  • brown sugar: white sugar or a mix of white and molasses
  • pickling spice: 2 tablespoons mustard seeds, 1 tablespoon whole cloves, 1 tablespoon black peppercorns, 2 bay leaves
  • white vinegar: apple cider vinegar

Equipment Needed

  • Large non-reactive pot (stainless steel or enamel)
  • Cheesecloth or muslin bag for spices
  • Canning jars with lids and bands
  • Large bowl or crock for brining
  • Canning funnel
  • Jar lifter (for safe handling of hot jars)

Historical Context

Pickling green tomatoes became a Southern tradition as a way to use tomatoes that wouldn’t ripen before the first frost. Rather than waste the harvest, cooks developed recipes to preserve them as tangy relishes and pickles that could be enjoyed throughout the winter months.