Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Green-Tomato Pickles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers. Ingredients 2 pounds green tomatoes (about 6 small), cut into 1 ¼-inch wedges or 2 pounds Kirby cucumbers, cut into ½-inch rounds 1 medium onion, halved and thinly sliced ½ cup coarse salt 2 cups cider vinegar 1 ¼ cups sugar 1 teaspoon whole black peppercorns 1 teaspoon whole coriander seeds ½ teaspoon celery seed ¼ teaspoon ground turmeric 1 bay leaf ½ lemon, halved lengthwise and cut crosswise into ⅛-inch-thick slices Directions Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain. 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. Rate it Print