Green Tomato Picallilli (Canned)
September 23rd, 2013 by Alice

Cooking stage of Green Tomato Picallilli

Cooking stage of Green Tomato Picallilli

From Alice Enevoldsen

  • 7 lbs green tomatoes
  • 3 tart apples
  • 3 sweet onions
  • 1 green pepper
  • 4 celery stalks
  • 3 cups cider vinegar (white vinegar contains wheat or corn, choose a cider vinegar that is safe for you)
  • 1.5 cups brown sugar
  • 1.5 cups granulated sugar
  • 1 cup water
  • 1/3 cup canning salt (regular salt makes the mix cloudy)

Pickling Spice

  • 7 parts cumin seed
  • 1 part black pepper
  • 1 part turmeric
  • 7 parts coriander (whole)
  • 1 part yellow mustard seed
  • 1 part brown mustard seed
  • 1 part celery seed
  • 1 part whole cloves


Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.

Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.

Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.

Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.

One Response  
  • Girish writes:
    November 10th, 201510:23 pmat

    Exciting stuff isn’t it?! After such a cool summer to be pevridod with this late season warm up is a true blessing. Not sure if I will end up with enough at one time to do some diced tomatoes AND sauce, but I have some hope for the sauce because I have been popping some of the ones and twosies into the freezer and if I keep getting some tomatoes over the coming weeks that are not enough at any time to do a batch I plan to keep doing that until I have enough to do a batch of so of sauce.

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