Sweet Green Tomato Pickles

129

By Dixie Crystals

Prep Time:

Yield:

1 pint

Plan for:

Let stand overnight

Sweet Green Tomato Pickles just like Grandma used to make! Start with unripened red tomatoes, not actual green tomatoes. Unripened red tomatoes will be more firm, which helps during pickling. Onions, vinegar, brown sugar, and mixed pickling spice are cooked with tomatoes for a sweet and savory condiment with crunch and sass. Serve them as an appetizer on an antipasto platter or a charcuterie board, top burgers and hot dogs, or add a handful on top of your favorite salad. This vintage recipe for Sweet Green Tomato Pickles has been a staple in our cookbook series since 1949, when it was originally published in the "So You're Canning…with Imperial Sugar" cookbook.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

Salt
1 pound green tomatoes
6 medium white onions
1 quart vinegar
4 pounds Dixie Crystals Light Brown Sugar
3 tablespoons mixed pickling spice

Directions

Slice tomatoes and onions thin; sprinkle with salt and let stand overnight in a casserole dish with a lid, or a bowl that is covered tightly.
Drain tomatoes and onions. Set aside.
In a large saucepan, combine vinegar, sugar and spices; bring to a boil. Add tomatoes and onions and simmer for about 30 minutes or until tender. Green tomatoes should be tender and transparent when fully cooked. If necessary, add a little water to ensure all vegetables are covered during cooking.
Pour into sterilized jars, leaving 1/4 inch headspace. If planning on storing in the refrigerator, turn jars upside down while still hot to seal and place in fridge. If planning to store at room temperature, seal jars and process in a water bath for 10 minutes. Remove from water and let stand undisturbed for 24 hours. Store in a cool dark place for one year.

Dixie Crystals Insight

Visit Ball Canning for additional water bath canning instructions.

Recipe originally published in the 1949 So Your Canning Cookbook from Imperial Sugar.

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