New This Month

Green-Tomato Pickles

Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.

  • Yield: Makes about 6 cups

Source: Martha Stewart Living, March 2006


  • 2 pounds green tomatoes (about 6 small), cut into 1 1/4-inch wedges or 2 pounds Kirby cucumbers, cut into 1/2-inch rounds
  • 1 medium onion, halved and thinly sliced
  • 1/2 cup coarse salt
  • 2 cups cider vinegar
  • 1 1/4 cups sugar
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole coriander seeds
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground turmeric
  • 1 bay leaf
  • 1/2 lemon, halved lengthwise and cut crosswise into 1/8-inch-thick slices


  1. Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain.

  2. Stir together vinegar, sugar, peppercorns, coriander seeds, celery seed, turmeric, bay leaf, and lemon slices in a medium saucepan. Bring to a boil. Stir in tomatoes and onion. Return to a boil. Remove from heat. Let stand until cool, stirring occasionally. Refrigerate in airtight containers overnight or up to 1 month.

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