Thursday, October 22, 2009


I just tried those green tomato pickles from last week. Let's just say they are an acquired taste.


  1. I was thinking of doing green tomato pickles but didn't have the chance to.

    Coffee is on.

  2. I work with a woman that brought in some-kind-of-wonderful-green tomato-dill-garlic-hot pepper-onion concoction. VERY tasty! If you're interested I could get her recipe for it. Let me know....

    I had never heard of canning green tomatoes before she brought that in (and before your blog entry).


  3. I'm so excited that I just found your blog! I've got pears, apples and cranberries to can today and am looking for something different than my usual recipes. Maybe a relish or chutney.

    Anyway, nice to meet you and please stop by to visit sometime!

  4. Hey, Tess, I'd love to see that recipe! Thanks!

  5. Here you go!

    Angie's Pickled Green Tomato Recipe

    Cut green tomatoes into wedges. The box of green tomatoes measured approx. 10x12x15 inches. You can figure out the volume.

    Layer in a glass or ceramic bowl with lots of:
    Whole garlic cloves (3 heads)
    Chopped onions (3 lbs.)
    Sliced jalapenos (1 pt. or approx 12-15 peppers)
    Dill (two whole bunches)

    (these quantities are what Angie used and it made 18 quarts.)

    4 qt. water
    1 qt. white vinegar
    1 c. pickling salt
    3/4 T. Alum

    Bring brine to rolling boil. Pour over the tomato mixture. Put a large glass or ceramic plate on top, weight if necessary to keep veggies in the brine.

    Let sit at room temp for 24 hours. Ladle veggies and brine into jars.

    Process in hot water bath for 10 minutes. Let sit on counter for 2 days after processing before removing rings.

    Do not use a metallic bowl for marinating veggies. Plastic might be ok but it will probably absorb all the odors. Ang used ceramic.


Note: Only a member of this blog may post a comment.