Pickled Green Tomatoes Recipe (2024)

Shouldn't the high acid though make it safe for canning? Would be great to put away and save refrigerator space

I’ve been canning for 45 years. High acid = safe for water bath canner, cooked or not. The water bath canner kills the germs sufficiently. It should go into hot sterile jars and be HOT but doesn’t need thorough cooking. Low acid food (like green beans and mushrooms) must be canned using a pressure cooker to kill botulism. Instant pots don’t count for that. Maybe NYT needs some videos on basic canning. Refer to Ball Blue Book, the canning bible, for times in the canner.

I used half the sugar (1/3 cup), just 1 large yellow onion and 1 large green pepper. Instead, I used about 0.75 lb more tomatoes (because I just had them from my garden). I also used 2 Serrano peppers). It tastes wonderful!

Okay, I've made this over a half dozen times now and I have opinions. I now omit all the funny business with step 1 and just put 1 1/2 Tbl pickling salt per batch in with the vinegar. I add one cup of water to the vinegar and cut back a bit on the mustard seeds and half the sugar. I prefer red and yellow peppers. I put a large crushed garlic clove in the bottom of each jar and then process in a water bath for 10 minutes. This is crazy good. Magic with a grilled cheese sandwich.

This is excellent. I had lots of green cherry tomatoes in my garden back in October, and found this recipe. I halved the tomatoes then followed recipe...with the additional substition of yellow peppers for the green for color. Left jars refrigerated until Thanksgiving...when we enjoyed this with a non-canonical meal of oysters and crab cakes. Delicious...and will make again at the end of next year's tomato season.

What is the purpose of Step 1? Does it help remove solanine, a poisonous substance found in green tomatoes, or just the amount of liquid in them? I skipped that step, and reduced the sugar by half, per one reviewer's recommendation, but ended up with a very bitter batch! Maybe my tomatoes were TOO green? Will follow the recipe exactly next time (next year).

I used Datil peppers for a smoother, sweeter spice and it worked perfectly. Tonight I served this, charcuterie style, with fried saltine crackers, sharp cheddar cheese, tomato jelly, and raspberry preserves. The combinations complemented each other and my favorite dark beer nicely. I found both the fried saltine recipe, and the tomato jelly recipe on this app.

Looking forward to trying this. The canning “note” at the end is not complete. If you want to preserve, consult a fully authoritative source like Greene et al.’s “Putting Food By”. Nothing wrong with what they write here, just not complete and it’s botulism if you get it wrong.

Okay, I've made this over a half dozen times now and I have opinions. I now omit all the funny business with step 1 and just put 1 1/2 Tbl pickling salt per batch in with the vinegar. I add one cup of water to the vinegar and cut back a bit on the mustard seeds and half the sugar. I prefer red and yellow peppers. I put a large crushed garlic clove in the bottom of each jar and then process in a water bath for 10 minutes. This is crazy good. Magic with a grilled cheese sandwich.

Made with both (green (brown mini pear tomatoes) and (brown larger tomatoes)). Do not like green pepper, used split tiny carrots and cross-polinated jalepeno/serrano peppers from garden, sliced in thin rounds. Half black, half yellow mustard seeds. Tastes great, crunchy, very pretty! Improves w/ time.

Did this w/ green round tomatoes and green little pear tomatoes, both the brown kind. One onion, two shallots. Tiny carrots, Ohio serranos unseeded (12) from my garden, which for whatever reason are not as hot as they are smokey. No green peppers. Not enough cider vinegar, so 1/3 of what's required was white wine vinegar. Half yellow, half black mustard seed, scanting because the black is supposedly hotter. I recommend boiling an extra jar in case you end up w/ more that you were expecting

Too much mustard seed I fear. I only just made the pickle so it hasn’t matured. But it trying the leftovers there is a strong metallic taste - mustard seed? Also it’s not clear that you use all the salt on the tomato slices overnight? So I added some salt to simmering mixture

I’ve been canning for 45 years. High acid = safe for water bath canner, cooked or not. The water bath canner kills the germs sufficiently. It should go into hot sterile jars and be HOT but doesn’t need thorough cooking. Low acid food (like green beans and mushrooms) must be canned using a pressure cooker to kill botulism. Instant pots don’t count for that. Maybe NYT needs some videos on basic canning. Refer to Ball Blue Book, the canning bible, for times in the canner.

What is "raw brown sugar" can you use regular brown sugar?

My great grandmother’s recipe is similar to this, except she also used cauliflower florets and red pepper strips to add color. She hot water canned the dozen or so bottles she made and stored them in the basem*nt. We had this delicious relish with roasted meats, or as a side with a sandwich for lunch for almost the entire year.

I made these last fall and used roma tomatoes, sliced 3/8" thick. Rather than the spices listed, I used the same quantity of mixed pickling spice and a sliced jalapeno per jar with the other vegetables. Delicious pickles! They remind me of old-fashioned bread and butter sweets.

I made this in the fall last year and just opened a jar as I was looking for something to accompany my cheese sandwich. Good lord, this is delicious!!

This is excellent. I had lots of green cherry tomatoes in my garden back in October, and found this recipe. I halved the tomatoes then followed recipe...with the additional substition of yellow peppers for the green for color. Left jars refrigerated until Thanksgiving...when we enjoyed this with a non-canonical meal of oysters and crab cakes. Delicious...and will make again at the end of next year's tomato season.

I made this last night. Looks wonderful. I can't wait for 2 weeks to get here! Do I have to keep them in the refrigerator since I canned them?

has anyone hot water bath canned these?