• 1 1/2 cups – Granulated sugar
  • 3 cups – Cider vinegar
  • 1/2 cup – Salt
  • 6 tablespoons – Mustard seed
  • 2 teaspoons – Whole allspice
  • 1 tablespoon – Whole cloves
  • 4 quart – Green tomatoes, cut into 1/2 – inch slices
  • 1 1/2 quarts – Medium onions, sliced


  1. Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add
    to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just
    tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the
    liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling
    and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs.
    Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for
    information on canning.)


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