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Spanish Green Tomato Pickles

Mexican.Chef's picture
  Tomatoes 2 Gallon (1 Peck)
  White onions 12 Medium, sliced
  Pickling salt/Kosher salt 1 Cup (16 tbs) (Curing and salt is washed away)
  Green peppers 6 , cut into squares
  Whole cloves 2 Tablespoon
  Whole allspice berries 2 Tablespoon
  Whole peppercorns 1 Tablespoon
  Mustard seeds 1⁄2 Cup (8 tbs)
  Brown sugar 2 1⁄2 Cup (40 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs) (4% To 6% Acidity)

1 Use pear-shaped or round tomatoes. Wash, remove stem ends and blossom scars, and slice. Pack tomatoes and onions in alternate layers with salt sprinkled between layers. Let stand overnight. Drain.
2 Add green peppers, spices and sugar. Add vinegar almost to cover.
3 Heat gradually to boiling. Boil slowly for 30 minutes. Pour into sterilized jars and seal, following conventional canning procedures.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4834 Calories from Fat 476

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 5.9 g29.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 624.9 mg26%

Total Carbohydrates 1075 g358.2%

Dietary Fiber 160.6 g642.3%

Sugars 799.1 g

Protein 126 g252.8%

Vitamin A 1333.3% Vitamin C 3042.9%

Calcium 209.2% Iron 233.6%

*Based on a 2000 Calorie diet

Spanish Green Tomato Pickles Recipe