Green Tomato Pickles


I love having friends who garden!  And friends whose gardens produce more than they can use!  My friend Hiram gave me several pounds of green tomatoes, so I made two kinds of green tomato pickles.  The batch pictured above combined Kevin West‘s technique of salting the tomatoes for 6 hours, as outlined in his book Saving the Season  … and adapted a recipe from Garden Betty for the pickling brine.


Prep the tomatoes:

  • 6 pounds green tomatoes, cored and sliced to 1/4″ thick rounds
  • 1/2 cup kosher salt

Toss the green tomato slices with the salt and set-aside for 6 hours.

Pour off the salty liquid and cover the tomato slices with fresh water for 15 minutes. Drain again.

Prep the jars:

  • 1 teaspoon yellow mustard seeds
  • 1/4 teaspoon celery seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 4 whole allspice berries
  • 1 bay leaf
  • 4 cloves garlic

Wash and sterilize 6 pint jars. Into each jar add the spices above.  Then stack the slices of tomatoes on top in each jar, distributing them among all 6 pint jars. Really pack them in, even if some slices end-up fitting better on the side of the stack than in the stack.

Prep the brine:

  • 3 cups white distilled vinegar
  • 3 cups water
  • 1 Tablespoon kosher salt

In saucepan, bring brine ingredients to a boil. Ladle the brine carefully over the tomato slices, leaving a 1/2″ head-space in the jar. Using a chop stick or a long knife blade, shift the slices of tomato, to allow the  brine to seep in-between the slices, and to allow air bubbles to escape. Tap each jar a few times to encourage air bubbles to escape.

Wipe the rims clean, seal each jar with a lid and band, and process in a boiling water bath for 10 minutes (adjust time for altitude as needed).

For my second batch of green tomato pickles, I followed Kevin West‘s recipe for Green Tomato Pickles (more like a relish) in his book Saving the Season :

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