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United States Department of Agriculture, Extension Service


10 to 11 lbs of green tomatoes (16 cups sliced)

2 cups sliced onions

1/4 cup canning or pickling salt

3 cups brown sugar

4 cups vinegar (5 percent)

1 tbsp mustard seed

1 tbsp allspice

1 tbsp celery seed

1 tbsp whole cloves

Yield: About 9 pints Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 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 jar and cover with hot pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.