Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 297g / 10oz Granulated sugar

  2. 3 cups 711ml Cider vinegar

  3. 1/2 cup 118ml Salt

  4. 6 tablespoons 90ml Mustard seed

  5. 2 teaspoons 10ml Whole allspice

  6. 1 teaspoon 5ml Whole cloves

  7. 4 Green tomatoes - cut into 1/2 1 Slices 1 1/2 Medium onions - sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for information on canning.)


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