Ingredients Jump to Instructions ↓

  1. 5 half-pint (250 mL) jars

  2. Here's a unique addition for your pickle pantry. Green tomatoes yield succulent pickles that have many menu uses.

  3. 8 cups small green tomatoes, peeled

  4. 1/4 cup pickling salt

  5. 50 mL

  6. 2 cups sugar

  7. 500 mL

  8. 1 cup vinegar

  9. 250 mL

  10. 1/2 cup water

  11. 125 mL

  12. 1/2 tsp celery seed

  13. 2 mL

  14. 4 inches cinnamon stick

  15. 10 cm

  16. 4 whole cloves

  17. Cut tomatoes into 1/2 inch (1 cm) cubes. In a glass, stainless steel or enamel bowl, layer tomatoes and salt. Let stand 3 hours. Drain tomatoes and rinse well. Fill boiling water canner with water. Place 5 clean half-pint (250 mL) mason jars in canner over high heat. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In a stainless steel or enamel saucepan, combine sugar, vinegar, water and celery seed. Tie cinnamon and cloves in a large square of cheesecloth, creating a spice bag; add to mixture in saucepan. Bring to a boil, boil 5 minutes. Discard spice bag. Add tomatoes; simmer just until tender. Ladle tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot pickling liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining tomatoes and pickling liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.


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