Michigan State University Extension
Preserving Food Safely - 01600868
10/13/97

### 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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