Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Green Tomatoes 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 February 12, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 quarts or 6 pints Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop over several months. Ingredients 1 onion, thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 3 pounds green tomatoes (about 9 medium), cut into 1-inch wedges, or left whole if small 3 to 6 garlic cloves 3 to 6 small red chiles 3 cups sugar 2 tablespoons coarse salt 4 cups cider vinegar 4 teaspoons mustard seeds 2 teaspoons whole cloves 2 teaspoons celery seeds 2 teaspoons whole allspice Directions In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 one-quart or 6 one-pint canning jars. Place a garlic clove and a red chile in each jar, and set aside. In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids. Bring a large stockpot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely. Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Cook's Notes Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator up to 1 month. Rate it Print