Green-Tomato Pickles

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.


  • 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


  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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