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Green Tomato Pickles (VRP 001)

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Green Tomato Pickles offer a delightful way to utilize the unripe tomatoes that linger in the garden at the end of the growing season. This recipe transforms them into a tangy, crisp condiment that pairs beautifully with sandwiches, meats, and cheeses. Featuring a vibrant mix of green tomatoes, onions, and red peppers, spiced with cloves, allspice, mustard seed, and pickling spice, these pickles are a testament to the joys of home canning and preserving.

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Green Tomato Pickles

A Short History

Pickling has been a method of preservation for thousands of years, allowing people to extend the shelf life of various foods through the leaner months. Green tomato pickles are a creative solution to the problem of unripened tomatoes at the end of the growing season, turning potential waste into a coveted pantry staple. This recipe, with its blend of spices and cider vinegar, reflects traditional pickling techniques that have been cherished and passed down through generations.

Tips for Making Green Tomato Pickles

  • Salting the Vegetables: The initial salting and standing process draws out moisture from the tomatoes and onions, concentrating their flavors and ensuring a crispier pickle.
  • Spice Bag: Using a spice bag for the whole spices makes it easy to infuse their flavors into the pickles without leaving residues in the final product.
  • Balanced Vinegar Mixture: The combination of cider vinegar with sugar and dry mustard creates a balanced pickling liquid that’s both tangy and slightly sweet.
  • Cooking Time: Cooking the vegetables until just tender ensures they retain a crisp texture even after canning.
  • Sterilization: Sterilizing jars and sealing them properly is crucial for preserving the pickles and preventing spoilage.

Green Tomato Pickles Recipe Card

Green Tomato Pickles

Front of the recipe card for Green Tomato Pickles.

Vintage Recipe Box 001

There are lots of fun recipes to read in the box this recipe for Green Tomato Pickles was with.

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Green Tomato Pickles Recipe

Green Tomato Pickles are a wonderful way to celebrate the end of the tomato season, turning unripe tomatoes into a delicious treat that can be enjoyed for months to come. This recipe not only offers a tasty solution to a common gardening dilemma but also provides a link to the traditional practices of canning and preserving. Enjoy the fruits of your labor with these tangy, crisp pickles that are sure to be a hit on any table.

Green Tomato Pickles
Yield: 8 x 1 pint jars

Green Tomato Pickles


  • 8 pounds green tomatoes, thinly sliced
  • 6 large onions, thinly sliced
  • 1/4 cup salt
  • 2 tablespoons salt
  • 2 tablespoons whole cloves
  • 2 tablespoons allspice
  • 2 tablespoons mustard seed
  • 2 teaspoons pickling spice
  • 3 1/2 cups cider vinegar
  • 2 cups sugar
  • 2 teaspoons dry mustard
  • 2 large red peppers, coarsely chopped


  1. Put tomatoes and onions into separate bowls
  2. Sprinkle tomatoes with 1/2 cup salt and the onions with 2 tablespoons salt
  3. Cover both bowls and let stand for 12 hours
  4. Drain the vegetables thoroughly and discard the liquid
  5. Tie the whole spices in a spice bag and put in a large kettle
  6. Add vinegar and a mixture of sugar and dry mustard
  7. Heat to boiling, stirring until the sugar is dissolved
  8. Add tomatoes, onions, and red peppers
  9. Cook uncovered slowly until tomatoes are just tender, about 20 minutes
  10. Pack into sterilized jars and seal

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Wednesday 25th of October 2023

I know this has nothing to do with th recipe for your recipe although I saved it.. I am in search for an old fashion Green tomatoe Pickles by Rebecca West cookbook. My grandmother use to make them for mom and she said she made the same ones and I remember liking them as a child but has not made them in 60 years and cannot find the recipe and would love to make them again. she still canns in her 80s. I'd love to find the recipe for her. Any help would be wonderful and love to suprise her.. Thank you! Sheryl... my email is Thank you again.


Saturday 31st of October 2020

line 2 in the instructions says 1/2 cup salt and I believe per the old photo of the recipe it should be 1/4 cup

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