These classic Southern green tomato pickles deliver a perfect balance of sweet, tart, and spicy flavors. Made with firm green tomatoes, a robust spice blend of cloves, cinnamon, allspice, ginger, mustard, and celery seeds, and a rich vinegar-sugar syrup, they offer a satisfying crunch that holds up beautifully over time. The pickling lime treatment ensures the tomatoes retain their crisp texture, preventing them from becoming mushy. Ideal for serving alongside spicy foods, on cheese boards, or as a bright addition to salads and sandwiches, these pickles are a nostalgic favorite for potlucks and family gatherings. They improve with age, developing deeper flavors after a few weeks in the jar.
White Trash Old Time Iced Down Tomato Pickles
Description
These classic Southern green tomato pickles deliver a perfect balance of sweet, tart, and spicy flavors. Made with firm green tomatoes, a robust spice blend of cloves, cinnamon, allspice, ginger, mustard, and celery seeds, and a rich vinegar-sugar syrup, they offer a satisfying crunch that holds up beautifully over time. The pickling lime treatment ensures the tomatoes retain their crisp texture, preventing them from becoming mushy. Ideal for serving alongside spicy foods, on cheese boards, or as a bright addition to salads and sandwiches, these pickles are a nostalgic favorite for potlucks and family gatherings. They improve with age, developing deeper flavors after a few weeks in the jar.Ingredients
Directions
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Prepare the pickling lime bath: Mix 3 cups of pickling lime with enough ice water to fully submerge the tomatoes.
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Cut the green tomatoes into wedges, removing the hard stem ends and cores.
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Soak the tomato wedges in the lime bath from morning until evening (approximately 12 hours).
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Pour off the lime water and rinse the tomatoes thoroughly with clear water.
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Repeat the rinsing process two more times over a period of 5 hours, ensuring all lime residue is removed.
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Drain the tomatoes completely and set aside.
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Prepare the syrup: In a large pot, combine vinegar, sugar, ground cloves, cinnamon, allspice, ginger, mustard seeds, and celery seeds.
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Bring the syrup mixture to a rolling boil, stirring until the sugar is dissolved.
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Pour the hot syrup over the drained tomatoes in the pot.
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Cover the pot and let it sit overnight at room temperature.
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The next morning, place the pot on the stove and bring the mixture back to a boil.
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Simmer gently for 30 to 40 minutes, stirring occasionally to prevent sticking.
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Ladle the hot pickles and syrup into sterilized jars, leaving appropriate headspace.
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Seal the jars tightly while still hot and process according to safe canning guidelines.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1524.4kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 56.0mg3%
- Total Carbohydrate 376.9g126%
- Dietary Fiber 10.9g44%
- Sugars 364.1g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm, unripe green tomatoes for the best crunch. Avoid any tomatoes with bruises or soft spots.
Pickling lime (calcium hydroxide) is essential for maintaining crispness. Ensure it is food-grade and follow safety instructions when handling.
Thorough rinsing of the tomatoes after lime soaking is critical to remove excess lime and prevent off-flavors.
The spice blend can be adjusted to taste. For a milder flavor, reduce the amount of cloves and ginger.
These pickles are best allowed to rest for at least 2-4 weeks before eating to allow flavors to meld and develop.
Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within 1-2 months.
