Green tomato pickles

We made pickles based on Betty Crocker bread and butter pickles and this recipe.



10 lbs. green tomatoes - sliced 3/8 inch thick

3 cucumber - sliced 1/4 inch thick

3 Walla Walla onions - sliced 1/8 inch thick

6 c. vinegar

3.5 c. sugar

2 t. tumeric

2 t. celery seed

2 T. mustard - used mix of black and yellow seeds



Salt the tomatoes, cucumbers, and onions 4 hours. Drain liquid and rinse lightly. Start water boiling in canner. Sterilize jars 10 min. While jars are sterilizing heat vinegar, sugar, and spices. Once vinegar is boiling add the veggies, return to boil. Pack hot pickle mix into hot jars, top off with vinegar. Boiling water process 10 min. Made 11 pints.

We made 2 batched of vinegar and processed half of the pickles at a time which meant we could pack 6 pints at a time which is one processing load for our canner.