Green Tomatoes is an old-fashioned preserving recipe that turns firm, unripe tomatoes and onions into a sweet-and-tangy relish or pickle seasoned with classic pickling spices. Recipes like this became especially useful toward the end of the growing season, when gardeners were left with tomatoes that would not have time to ripen before cooler weather arrived. The sliced vegetables are salted and left overnight, then simmered with vinegar, sugar, celery seed, mustard seed, cinnamon, and a spice bag. The result is a brightly flavored preserve with sweet, tart, and warmly spiced notes. It is especially good alongside roasted meats, sandwiches, beans, or other hearty dishes.
Ingredients
- 40 green tomatoes (medium)
- 10 onions (medium)
- salt (enough to generously sprinkle over the sliced tomatoes and onions)
- 1 qt white vinegar
- 4 cups granulated sugar
- 3 tsp celery seed
- 1 tsp mustard seed
- 1 cinnamon stick
Instructions
Step 1: Slice the Vegetables
- 40 green tomatoes, 10 onionsSlice the green tomatoes and onions.
- Place them in separate containers.
Step 2: Salt and Rest
- saltSprinkle the sliced tomatoes and onions generously with salt.
- Cover and leave overnight.
Step 3: Drain the Vegetables
- The next day, drain off the accumulated liquid.
- Gently squeeze out excess liquid if necessary.
Step 4: Prepare the Pickling Liquid
- 1 qt white vinegar, 4 cups granulated sugarCombine the vinegar and sugar in a large preserving pot.
- 3 tsp celery seed, 1 tsp mustard seed, 1 cinnamon stickAdd the celery seed, mustard seed, cinnamon stick, and spice bag.
- Bring the mixture to a boil and boil for about 10 minutes.
Step 5: Add the Vegetables
- Add the drained green tomatoes and onions to the hot pickling liquid.
Step 6: Cook Until Tender
- Cook until the vegetables are tender but not mushy.
Step 7: Pack into Jars
- Pack the hot green tomato mixture into clean, hot pint jars.
- Cover with the hot pickling liquid, leaving appropriate headspace.
Step 8: Preserve Safely
- Seal and process the jars using a current, tested water-bath canning procedure appropriate for pickled green tomatoes.
- Cool completely and check the seals before storing.
Tips
- Choose firm, completely green tomatoes without bruises or soft spots.
- Slice the tomatoes fairly evenly so they cook at approximately the same rate.
- Do not skip the overnight salting step; it draws excess moisture from the vegetables and improves their texture.
- For a chunkier relish, cut the tomatoes and onions into thicker pieces.
- Tie whole pickling spices in cheesecloth so they can easily be removed after cooking.
- Avoid overcooking the tomatoes; they should become tender while retaining some texture.
- Serve the finished relish with pork, ham, burgers, beans, or sandwiches.
- Refrigerate an opened jar promptly.
- Because this is a vintage recipe, use current tested canning guidance if preparing it for shelf-stable storage.
Nutrition
Calories: 55kcalCarbohydrates: 13gProtein: 1gFat: 0.2gPolyunsaturated Fat: 0.1gSodium: 220mgPotassium: 175mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 12mgCalcium: 15mgIron: 0.5mg