• 2 1/2 cups distilled white vinegar
  • 2 cups granulated sugar
  • 1/4 cup dill seed
  • 1 tbsp. mustard seed
  • 1 tbsp. celery seed
  • 1 tbsp. pickling salt
  • 5 lbs. green tomatoes, washed, cored
  • 1 lg. onion, thinly sliced


In a 6-8 quart saucepot, combine first 6 ingredients. Bring to a boil. Cut tomatoes into 3/8 inch thick slices; discard end pieces. Add tomatoes and onion to syrup. Reduce heat and simmer for 10 minutes, stirring occasionally. Immediately fill hot, sterilized pint jars with tomatoes and onion, leaving 1/2 inch headspace.Immediately pour hot syrup over tomatoes, leaving 1/2-inch headspace. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe tops and threads of jars clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 5 minutes.

Makes 4-5 pints.

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Submitted 6/13/05.
Source: Best Recipes: July/Aug. '92
Submitted By: Linda Wilson
Green Tomato Pickles