Michigan State University Extension
Preserving Food Safely - 01600868
08/03/99

PICKLED SWEET GREEN TOMATOES


10 to 11 lb. of green tomatoes (l6 cups sliced)
2 cups sliced onions
l/4 cup canning or pickling salt
4 cups vinegar (5% acidity)
3 cups brown sugar
l tbsp. mustard seed
l tbsp. allspice
l tbsp. celery seed
l tbsp. whole cloves

YIELD: About 9 pints

PROCEDURE: Wash and slice tomatoes and onions. Place
in bowl, sprinkle with l/4 cup salt, and let stand 4 to 6
hours. Drain. Heat and stir sugar in vinegar until
dissolved. Tie mustard seed, allspice, celery seed and
cloves in a spice bag. Add to vinegar with tomatoes and
onions. If needed, add minimum water to cover pieces.
Bring to boil and simmer 30 minutes, stirring as needed to
prevent burning. Tomatoes should be tender and transparent
when properly cooked. Remove spice bag. Fill hot jars with
mixture and cover with hot pickling solution, leaving 1/2-
inch headspace. Adjust lids and process.


RECOMMENDED PROCESS TIMES FOR PICKLED SWEET
GREEN TOMATOES IN A BOILING-WATER CANNER 
     

                   Process Times at Altitudes of             

Style                                                        

of       Jar      0-               1001-            6001-    

Pack     Size     1000 ft.         6000 ft.         8000 ft. 

Hot      Pints    l0 min.          l5 min.          20 min.  

Hot      Quarts   l5               20               25


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