Pickled Sweet Green Tomatoes


Quantity: 9 pints

Jar size: Pints or quarts


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


1. Wash and slice tomatoes and onions.

2. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain.

3. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

4. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag.

5. Add spice bag, tomatoes and onions to vinegar. If needed, add minimum water to cover pieces.

6. 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.

7. Fill jars and cover with hot pickling solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Adjust lids and process jars immediately in boiling water canner according to the recommendations.

9. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min

15 min

20 min


15 min

20 min

25 min


Source: National Center for Home Food Preservation