Michigan State University Extension
Preserving Food Safely - 01600868
10/13/97

PICKLED SWEET GREEN TOMATOES

10 to 11 lb. of green tomatoes (l6 cups sliced)             
2 cups sliced onions                                        
l/4 cup canning or pickling salt                            
4 cups vinegar (5% acidity)                                 
3 cups brown sugar                                          
l tbsp. mustard seed                                        
l tbsp. allspice                                            
l tbsp. celery seed                                         
l tbsp. whole cloves                                        

     YIELD:  About 9 pints                                  

     PROCEDURE:  Wash and slice tomatoes and onions.   Place
in  bowl, sprinkle with l/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 hot jars with
mixture and cover with hot pickling solution,  leaving  1/2-
inch  headspace. Adjust lids and process.                   

         RECOMMENDED PROCESS TIMES FOR PICKLED SWEET        
          GREEN TOMATOES IN A BOILING-WATER CANNER          

                   Process Times at Altitudes of            

Style                                                       
of       Jar      0-               1001-            6001-   
Pack     Size     1000 ft.         6000 ft.         8000 ft.

Hot      Pints    l0 min.          l5 min.          20 min. 
Hot      Quarts   l5               20               25      

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