Green Tomato & Onion Pickles

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Servings: 6 Difficulty: Intermediate
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Crisp, tangy pickles with warm spices perfect for sandwiches and charcuterie
Green Tomato & Onion Pickles recipe image
Green Tomato & Onion Pickles recipe image
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Green Tomato & Onion Pickles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 583.0

Description

These Green Tomato & Onion Pickles offer a delightful crunch and a balanced sweet-sour flavor profile. The combination of firm green tomatoes and mild onions, simmered in a spiced cider vinegar brine, creates a versatile condiment that elevates grilled meats, cheese boards, and savory pies. The warm notes of allspice and cloves complement the sharp acidity of the vinegar, while the mustard seeds add a subtle earthy depth. Ideal for preserving the bounty of late summer, these pickles improve with age, making them a cherished pantry staple for year-round enjoyment.

Ingredients

Directions

  1. In a large non-reactive pot, combine the granulated sugar, cider vinegar, salt, and mustard seeds.
  2. Place the whole allspice and cloves in a cheesecloth bag and tie securely with kitchen twine.
  3. Add the spice bag to the pot with the vinegar mixture.
  4. Bring the liquid to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
  5. Add the sliced green tomatoes and onions to the boiling brine.
  6. Boil uncovered for 5 minutes, or until the vegetables are just tender. Gently stir with a wooden spoon or fork to lift slices from the bottom to prevent sticking.
  7. Using a slotted spoon, transfer the pickled tomatoes and onions into clean, hot pint or quart jars, packing them tightly but gently.
  8. Remove the cheesecloth spice bag and discard.
  9. Reheat the remaining liquid in the pot to a full boil.
  10. Ladle the hot liquid over the pickles in the jars, leaving 1/2 inch of headspace at the top.
  11. Wipe the rims of the jars with a clean, damp cloth. Place lids on jars and screw on bands until fingertip-tight.
  12. Process the jars in a boiling water bath canner for the time recommended by your local extension service based on your altitude and jar size.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 583.0kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 117239.7mg4885%
Total Carbohydrate 132.0g44%
Dietary Fiber 12.3g50%
Sugars 115.6g
Protein 10.6g22%

* 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

Processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.

For a spicier kick, add sliced jalape&# 195;±os or red pepper flakes to the brine. You can also swap half the cider vinegar for white wine vinegar for a sharper taste.

Always follow current USDA canning guidelines for water bath processing. Adjust processing times based on your altitude. Ensure jars are properly sealed after processing.

Use uniform slice thickness for even cooking. Green tomatoes should be firm and unripe for the best crunch. If tomatoes are too soft, they may become mushy during processing.

Keywords: green tomato, onion pickles, canning, pickling, cider vinegar, mustard seed, allspice, cloves, condiment, preserves, homemade, spicy, tangy, crunchy, side dish, pantry staple, summer harvest, water bath, jarred, vegetable pickle
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