Dive into the zesty world of green tomato pickling! As summer winds down, those unripe tomatoes needn’t go to waste. This collection is perfect for preserving enthusiasts looking to capture that bright, tangy flavor all year round. From classic chutneys to spicy relishes, get ready to transform your harvest into pantry treasures. Let’s explore these 18 mouthwatering recipes that will make your taste buds sing!
Spicy Green Tomato Relish
There’s something quietly satisfying about transforming unripe tomatoes into a vibrant, tangy condiment that captures the fleeting warmth of late summer. This spicy green tomato relish is my favorite way to preserve that crisp, tart flavor, turning what might otherwise be overlooked into a zesty staple for the pantry.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds firm green tomatoes, cored and finely diced (I look for ones that are just starting to blush for a hint of sweetness)
– 1 large yellow onion, finely chopped (a sharp knife here makes all the difference for even cooking)
– 1 cup apple cider vinegar (the unfiltered kind adds a lovely fruity note)
– ¾ cup granulated sugar
– 2 jalapeño peppers, seeds removed and minced (wear gloves if you’re sensitive—trust me on this)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1½ teaspoons kosher salt
– ½ teaspoon ground turmeric (for that golden hue and earthy depth)
Instructions
1. Combine the diced green tomatoes, chopped onion, minced jalapeños, and minced garlic in a large, non-reactive pot like stainless steel or enameled cast iron.
2. Pour in the apple cider vinegar and sprinkle the granulated sugar, mustard seeds, celery seeds, kosher salt, and ground turmeric over the vegetable mixture.
3. Set the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar and salt completely.
4. Once boiling, reduce the heat to maintain a gentle simmer—you should see small bubbles breaking the surface steadily.
5. Simmer uncovered for 25–30 minutes, stirring every 5–7 minutes to prevent sticking, until the tomatoes have softened and the liquid has reduced to a syrupy consistency that coats the back of a spoon.
6. While the relish simmers, prepare four 8-ounce canning jars by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes; keep them hot until ready to use.
7. After 30 minutes, remove the pot from the heat and let the relish cool in the pot for 5 minutes; it will continue to thicken slightly as it cools.
8. Carefully ladle the hot relish into the sterilized jars, leaving ¼ inch of headspace at the top, and wipe the rims clean with a damp cloth.
9. Seal the jars with lids and bands, then process in a boiling water bath for 10 minutes to ensure a safe, shelf-stable preserve.
10. Remove the jars from the water bath and let them cool completely on a towel-lined countertop overnight; you’ll hear satisfying pops as the seals set.
Bright and piquant, this relish balances the sharp tang of green tomatoes with a subtle sweetness and a slow-building heat. I love it spooned over grilled sausages or stirred into potato salad for an unexpected kick, its chunky texture holding up beautifully against richer foods.
Sweet and Sour Green Tomato Chutney
Facing the end of the growing season, with a basket of firm, unripe tomatoes that never quite turned red, I found myself drawn to the stove, seeking to capture their bright, tart essence before the frost settled in. There’s a quiet satisfaction in transforming what could be waste into something vibrant and lasting, a small act of kitchen alchemy that feels both practical and deeply comforting. This chutney, with its balance of sweet and sour, is that kind of preserve—a gentle rebellion against the fleeting nature of late harvests.
Serving: About 3 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ pounds firm green tomatoes, cored and finely chopped (I find a small, sharp knife gives me more control than a food processor here, preserving a pleasant texture)
– 1 medium yellow onion, finely diced (about 1 cup)
– ¾ cup granulated sugar (this is my sweetener of choice for its clean caramelization, but you could use light brown sugar for a deeper molasses note)
– ½ cup apple cider vinegar (I always reach for the raw, unfiltered kind—it has a brighter, fruitier acidity)
– ¼ cup golden raisins (plumped in hot water for 10 minutes first, they become wonderfully juicy)
– 1 tablespoon freshly grated ginger (I keep a knob in the freezer for easy grating)
– 1 teaspoon yellow mustard seeds
– ½ teaspoon red pepper flakes (adjust to your heat preference; I like just a subtle warmth)
– ½ teaspoon kosher salt
Instructions
1. Combine the chopped green tomatoes, diced onion, sugar, apple cider vinegar, plumped raisins, grated ginger, mustard seeds, red pepper flakes, and kosher salt in a heavy-bottomed, non-reactive 3-quart saucepan.
2. Place the saucepan over medium heat and stir gently with a wooden spoon until the sugar fully dissolves, which should take about 3-4 minutes.
3. Once the sugar dissolves, reduce the heat to medium-low to maintain a steady, gentle simmer. Tip: A heavy-bottomed pot is key here to prevent scorching and promote even, slow cooking.
4. Let the mixture simmer uncovered, stirring occasionally to prevent sticking, for 40-45 minutes. The chutney is ready when it has thickened significantly, reduced by about one-third, and coats the back of a spoon. Tip: To test, draw your spoon across the bottom of the pot; the path should hold for a couple of seconds before the liquid fills it in.
5. Remove the saucepan from the heat and let the chutney cool in the pot for 15 minutes. Tip: As it cools, it will continue to thicken slightly, so don’t worry if it seems a bit loose when hot.
6. Carefully ladle the warm chutney into clean, sterilized half-pint jars, leaving ¼ inch of headspace.
7. Seal the jars with lids and bands, then process in a boiling water bath for 10 minutes to seal, or simply cool completely and store in the refrigerator for up to 3 weeks.
Glistening with a jam-like consistency, this chutney offers a delightful contrast of soft tomato pieces and plump raisins against a tangy-sweet syrup. The gentle heat from the ginger and pepper flakes lingers pleasantly in the background. I love it spooned over a sharp cheddar on crackers, swirled into plain yogurt for a quick dip, or as a bold companion to roasted pork or chicken.
Classic Dill Pickled Green Tomatoes
Musing on the last of the season’s green tomatoes, I find myself drawn to the quiet ritual of preserving. There’s something deeply comforting about transforming these firm, tart fruits into crisp, tangy pickles that will brighten winter meals with their vibrant flavor.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds firm green tomatoes, sliced into ¼-inch rounds (I look for ones that feel like smooth river stones)
– 4 cups distilled white vinegar (this creates the cleanest brine)
– 4 cups filtered water
– ¼ cup pickling salt (never substitute table salt—it clouds the brine)
– 8 garlic cloves, peeled and lightly crushed (I love the way they perfume the jar)
– 4 tablespoons dill seeds
– 2 tablespoons whole black peppercorns
– 4 fresh dill sprigs (if you have them, their feathery fronds make the jars beautiful)
Instructions
1. Wash four 1-pint canning jars, lids, and bands in hot soapy water, then rinse thoroughly.
2. Pack the tomato slices vertically into the jars, leaving ½ inch of headspace at the top.
3. Divide the garlic cloves, dill seeds, peppercorns, and fresh dill sprigs evenly among the jars.
4. In a large stainless steel pot, combine the vinegar, water, and pickling salt.
5. Bring the brine to a rolling boil over medium-high heat, stirring occasionally until the salt fully dissolves.
6. Carefully ladle the hot brine into each jar, covering the tomatoes completely while maintaining the ½-inch headspace.
7. Run a clean chopstick or plastic utensil around the inside of each jar to release any trapped air bubbles.
8. Wipe the jar rims with a damp cloth to ensure a clean seal.
9. Place the lids on the jars and screw on the bands until fingertip-tight (don’t overtighten).
10. Process the jars in a boiling water bath for 10 minutes, starting the timer once the water returns to a full boil.
11. Remove the jars with canning tongs and place them on a towel-lined counter to cool for 12-24 hours.
12. Check that all lids have sealed by pressing the center—it should not flex up or down.
That satisfying crunch gives way to a bright, vinegary tang balanced by garlic and dill. Try them layered in a grilled cheese sandwich or chopped into potato salad for a surprising twist.
Green Tomato Bread and Butter Pickles
Maybe it’s the quiet hum of the kitchen in late afternoon, or the way the light slants across the counter, but there’s something deeply comforting about preserving the last of the season’s green tomatoes. This recipe transforms their bright, tart firmness into something sweet, tangy, and utterly nostalgic—a jar of summer to open on a gray day.
Serving: 4 pints | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 2 pounds firm green tomatoes, sliced into ¼-inch rounds (I look for ones that are just beginning to blush for a hint of sweetness)
– 1 large yellow onion, thinly sliced (a sweet variety like Vidalia works beautifully here)
– ¼ cup kosher salt (I keep a box by the stove for brining)
– 1 cup apple cider vinegar (with the ‘mother’ for extra tang)
– ¾ cup granulated sugar (I sometimes swap in a bit of brown sugar for depth)
– ½ cup water
– 1 tablespoon mustard seeds (I love the pop of flavor they add)
– 1 teaspoon celery seeds
– ½ teaspoon turmeric powder (for that warm golden hue)
– ¼ teaspoon red pepper flakes (just a pinch for a subtle kick)
Instructions
1. In a large non-reactive bowl, layer the sliced green tomatoes and onion, sprinkling the kosher salt evenly between layers. Cover the bowl and let it sit at room temperature for 2 hours to draw out excess moisture—this keeps the pickles crisp.
2. Drain the tomato and onion mixture in a colander, then rinse thoroughly under cold water to remove the salt. Pat the slices dry gently with paper towels.
3. In a large stainless steel pot, combine the apple cider vinegar, granulated sugar, water, mustard seeds, celery seeds, turmeric powder, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar fully dissolves.
4. Add the drained tomato and onion slices to the boiling brine. Reduce the heat to medium and simmer for exactly 5 minutes, stirring once or twice—the tomatoes should soften slightly but still hold their shape.
5. While the mixture simmers, sterilize four 1-pint canning jars and their lids by submerging them in boiling water for 10 minutes, then set them on a clean towel to dry. Tip: Use a jar lifter to handle the hot jars safely.
6. Using a slotted spoon, pack the hot tomato and onion slices tightly into the warm sterilized jars, leaving about ½ inch of headspace at the top.
7. Ladle the hot brine over the packed slices in each jar, ensuring the solids are fully submerged and maintaining the ½-inch headspace. Wipe the jar rims with a clean, damp cloth to remove any residue.
8. Seal the jars with the sterilized lids and bands, tightening them fingertip-tight—not too loose or too tight to allow air to escape during processing.
9. Process the sealed jars in a boiling water bath for 10 minutes to ensure a safe seal. Tip: Start timing once the water returns to a full boil.
10. Carefully remove the jars from the water bath and let them cool undisturbed on a towel for 12–24 hours. You’ll hear satisfying pops as they seal. Tip: Check the seals by pressing the center of each lid; it should not flex.
Underneath that sweet-tangy brine, the tomatoes retain a gentle crunch, while the onions melt into a soft, savory note. I love tucking these into grilled cheese sandwiches or chopping them into a potato salad for a bright, unexpected twist.
Garlicky Green Tomato Salsa
Dusk settles softly outside my kitchen window, the kind of evening that calls for something bright and bold to cut through the quiet. I find myself reaching for the last of the season’s green tomatoes, their firm tartness a perfect canvas for the warmth of roasted garlic and the gentle heat of a jalapeño. This salsa is my late-December bridge—a crisp, vibrant farewell to the garden and a welcoming nod to cozy gatherings indoors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 medium green tomatoes, cored and quartered (I look for ones that are just beginning to blush for a hint of sweetness)
– 1 large jalapeño pepper, stem removed (leave the seeds for more heat, or remove them for a milder kick)
– 4 cloves garlic, peeled (roasting mellows their sharpness beautifully)
– 1/4 cup fresh cilantro leaves, loosely packed (I always add a little extra because I love its bright, herbal note)
– 2 tablespoons fresh lime juice (about 1 lime, juiced—bottled just doesn’t compare)
– 1/2 teaspoon fine sea salt (it helps draw out the tomatoes’ juices)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
Instructions
1. Preheat your oven to 425°F (218°C) and line a small baking sheet with parchment paper.
2. Arrange the quartered green tomatoes, whole jalapeño, and peeled garlic cloves in a single layer on the prepared baking sheet.
3. Drizzle 1 tablespoon of the extra virgin olive oil evenly over the vegetables, using your hands to coat them lightly.
4. Roast the vegetables in the preheated oven for 15–20 minutes, until the tomatoes are softened and slightly charred at the edges and the garlic is golden brown.
5. Remove the baking sheet from the oven and let the vegetables cool for 5–10 minutes until they are safe to handle.
6. Transfer the roasted vegetables to a food processor or blender, scraping any juices from the baking sheet into the bowl.
7. Add the fresh cilantro leaves, lime juice, remaining 1 tablespoon of extra virgin olive oil, and fine sea salt to the food processor.
8. Pulse the mixture 8–10 times in short bursts until it reaches a chunky salsa consistency, stopping to scrape down the sides as needed.
9. Taste the salsa and adjust the seasoning with an extra pinch of salt if desired, but avoid over-processing to keep some texture.
10. Transfer the salsa to a serving bowl and let it sit at room temperature for 15 minutes to allow the flavors to meld.
Resting transforms this salsa, letting the roasted garlic infuse every bite with a mellow, almost sweet warmth that balances the green tomatoes’ bright acidity. The texture is wonderfully chunky—bits of charred tomato skin add a subtle smokiness, while the jalapeño provides a gentle, lingering heat that builds slowly. I love it scooped onto warm tortilla chips, but it’s equally stunning spooned over grilled fish or folded into scrambled eggs for a weekend breakfast that feels special.
Green Tomato and Onion Jam
Remembering the last green tomatoes clinging stubbornly to the vine as autumn’s chill settled in, I gathered them with a quiet hope—a small act of preservation against the coming winter. Their sharp, bright tang, once softened and sweetened with slow heat, becomes something entirely new, a gentle transformation worth the patient watch. This jam, born from those end-of-season fruits, now sits in my pantry like a captured sunbeam, ready to spread its warmth on a cold morning’s toast.
Serving: about 2 cups | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ pounds firm green tomatoes, cored and finely diced (I find their crisp texture holds up beautifully)
– 1 large yellow onion, finely chopped (its sweetness balances the tomatoes’ acidity perfectly)
– 1 cup granulated sugar (I use organic cane sugar for a subtle molasses note)
– ½ cup apple cider vinegar (my go-to for its fruity sharpness)
– 1 teaspoon fine sea salt (it deepens all the flavors)
– ½ teaspoon freshly ground black pepper (a few extra cracks never hurt)
– ¼ teaspoon red pepper flakes (just a whisper for a gentle warmth)
Instructions
1. Place the diced green tomatoes and chopped onion into a heavy-bottomed, medium-sized pot or Dutch oven.
2. Add the sugar, apple cider vinegar, sea salt, black pepper, and red pepper flakes directly to the pot with the vegetables.
3. Stir all ingredients together thoroughly with a wooden spoon until the sugar begins to dissolve and coats the vegetables.
4. Set the pot over medium-high heat and bring the mixture to a steady boil, stirring occasionally.
5. Once boiling, immediately reduce the heat to low to maintain the gentlest possible simmer.
6. Let the jam simmer uncovered for 55 to 60 minutes, stirring every 10-15 minutes to prevent sticking. A tip: the jam is ready when it has thickened significantly and coats the back of your spoon without immediately running off.
7. After 60 minutes, remove the pot from the heat and let the jam cool in the pot for 15 minutes. Another tip: cooling slightly before jarring helps the flavors meld and prevents glass jars from cracking.
8. While still warm, carefully ladle the jam into clean, sterilized glass jars, leaving about ½ inch of headspace at the top.
9. Seal the jars tightly with their lids and let them cool completely to room temperature on your countertop. A final tip: store the cooled jars in the refrigerator, where the jam will keep for up to three weeks.
Nestled in its jar, this jam settles into a soft, spoonable texture with tender pieces of tomato and onion suspended throughout. Its flavor is a beautiful paradox—both tangy and sweet, with a slow-building warmth from the pepper. Try it swirled into softened cream cheese for a bagel spread, or as a surprising, bright condiment alongside roasted chicken or sharp cheddar.
Zesty Green Tomato Mustard
Fumbling through the late December garden, I found the last green tomatoes clinging stubbornly to frost-tipped vines—a final, tart gift before winter’s full embrace. Their sharpness called for transformation, something to preserve that bright, unripe character in a jar. This zesty green tomato mustard became my answer, a condiment that captures both the season’s end and a spark of unexpected warmth.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound firm green tomatoes, cored and roughly chopped (about 3 medium—I look for ones that feel heavy for their size)
– ¾ cup yellow mustard seeds (these provide the classic texture and bite)
– ½ cup apple cider vinegar (with the ‘mother’ for a richer tang)
– ⅓ cup honey (local, raw honey is my preference for its floral notes)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity finish)
– 4 garlic cloves, peeled and smashed (fresh from the farmer’s market, if possible)
– 1 teaspoon fine sea salt (I always use this for its clean, even dissolve)
– ½ teaspoon turmeric powder (for that golden hue and earthy depth)
Instructions
1. Combine the chopped green tomatoes, mustard seeds, apple cider vinegar, honey, olive oil, garlic cloves, sea salt, and turmeric powder in a medium, heavy-bottomed saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally with a wooden spoon to prevent sticking.
3. Once boiling, immediately reduce the heat to low, maintaining a bare simmer where small bubbles occasionally break the surface.
4. Simmer uncovered for 20 minutes, stirring every 5 minutes to ensure even cooking and to check that the liquid doesn’t evaporate too quickly—the tomatoes should soften and the mixture will thicken slightly.
5. Remove the saucepan from the heat and let the mixture cool for 10 minutes, which allows the flavors to meld and makes blending safer.
6. Carefully transfer the slightly cooled mixture to a blender or food processor.
7. Blend on medium speed for 45 to 60 seconds, pausing once to scrape down the sides with a spatula, until it reaches your desired consistency—I like it mostly smooth with a bit of texture from the seeds.
8. Pour the blended mustard into a clean, 16-ounce glass jar or two 8-ounce jars, using a funnel to avoid spills.
9. Seal the jar tightly and let it cool completely at room temperature for about 1 hour before refrigerating.
10. Refrigerate the mustard for at least 24 hours before using to allow the flavors to fully develop and mature.
Uncapping the jar releases a bright, pungent aroma that hints at both garden-fresh tartness and warm spice. The texture is wonderfully spreadable, with a subtle graininess from the mustard seeds that gives it character. Try it swirled into a sharp cheddar mac and cheese, or as a bold spread on a roast beef sandwich—it cuts through richness with a lively, unforgettable zing.
Green Tomato Kimchi
Sometimes the best recipes come from what’s left behind at season’s end, when the garden offers up its final green tomatoes instead of the expected red. This green tomato kimchi transforms those unripe fruits into something tangy, spicy, and wonderfully alive—a ferment that captures the fleeting moment between summer and fall. It’s a quiet project for a reflective afternoon, yielding a jar of bright, probiotic flavor to enjoy for weeks.
Serving: 1 quart jar | Pre Time: 30 minutes | Cooking Time: 0 minutes (plus 3–5 days fermenting)
Ingredients
– 1 pound firm green tomatoes, cored and cut into 1-inch wedges (I look for ones that feel heavy for their size)
– 1 tablespoon fine sea salt (I prefer this for even distribution)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tablespoon grated ginger (peeled first—I keep a nub in the freezer for easy grating)
– 2 tablespoons Korean red pepper flakes (gochugaru—this is my non-negotiable for authentic heat and color)
– 1 teaspoon granulated sugar
– 2 green onions, thinly sliced (use both white and green parts)
– ¼ cup filtered water, at room temperature (chlorinated tap water can hinder fermentation)
Instructions
1. Place the green tomato wedges in a large, non-reactive bowl. Sprinkle the sea salt evenly over them. Gently toss with your hands to coat every piece. Let sit at room temperature for 20 minutes—you’ll see liquid begin to pool at the bottom.
2. While the tomatoes rest, prepare the paste. In a small bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, and granulated sugar. Mix thoroughly into a coarse, fragrant paste.
3. After 20 minutes, pour off any excess liquid from the tomatoes, but do not rinse them. The residual salt will help with preservation.
4. Add the spice paste and sliced green onions to the tomatoes. Using clean hands or a spatula, mix gently but thoroughly until every tomato wedge is coated in a vibrant red layer.
5. Pack the mixture tightly into a clean 1-quart glass jar. Press down firmly with a spoon to eliminate air pockets and encourage the tomatoes to release more brine.
6. Pour the ¼ cup of filtered water over the top. The liquid should rise to just below the rim, covering the tomatoes completely. If needed, press the tomatoes down again to submerge them.
7. Seal the jar loosely with its lid—do not tighten it completely, as gases need to escape during fermentation. Place the jar on a small plate to catch any potential overflow.
8. Let the jar ferment at cool room temperature (around 68°F is ideal) away from direct sunlight. Check daily for 3 to 5 days, pressing the tomatoes down if they float above the brine. It’s ready when the tomatoes taste tangy and slightly fizzy, and small bubbles are visible.
9. Once fermented to your liking, tighten the lid and store the kimchi in the refrigerator. It will continue to develop flavor slowly and keep for several weeks.
Bubbly and crisp, this kimchi offers a sharp, garlicky kick that mellows the tomatoes’ natural tartness. Try it chopped over a bowl of steaming rice, folded into a morning scramble, or as a bold companion to grilled meats—its lively crunch and complex flavor make even simple meals feel special.
Balsamic Glazed Green Tomato Preserves
Sometimes, in the quiet lull of a late summer afternoon, the garden offers up its unripe treasures, those firm green tomatoes that won’t see red before the first frost. This recipe is a gentle, sweet-tart embrace for them, transforming their bright acidity into a complex, jewel-toned preserve.
Serving: 2 pints | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds firm green tomatoes, cored and diced (I look for ones that are just beginning to blush for a hint of sweetness)
– 1 ½ cups granulated sugar
– ¾ cup good balsamic vinegar (an aged, syrupy one makes all the difference)
– ½ cup water
– 1 medium lemon, zested and juiced (room temp rolls easier for maximum juice)
– 1 teaspoon pure vanilla extract (my secret for depth)
– ½ teaspoon fine sea salt
Instructions
1. Combine the diced green tomatoes, sugar, balsamic vinegar, water, lemon zest, and lemon juice in a large, heavy-bottomed pot or Dutch oven.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
3. Once boiling, reduce the heat to maintain a steady, gentle simmer. Tip: A consistent, low bubble is key for even cooking and preventing scorching.
4. Simmer the mixture, stirring every 5-7 minutes, for 35-40 minutes. The tomatoes will soften and the liquid will reduce significantly.
5. After 35 minutes, begin testing for the set. Drop a small spoonful onto a chilled plate and let it sit for 1 minute. Tip: If the preserve wrinkles when you push it with your finger, it’s ready. If it’s still runny, cook for 5 more minutes and test again.
6. Once the desired set is reached, remove the pot from the heat. Stir in the vanilla extract and sea salt until fully incorporated. Tip: Adding vanilla off the heat preserves its delicate aroma.
7. Carefully ladle the hot preserves into two clean, sterilized pint jars, leaving ¼ inch of headspace. Seal immediately.
Preserves thicken beautifully as they cool, achieving a glossy, spoonable consistency with tender pieces of tomato suspended within. The flavor is a captivating balance of the tomato’s bright tang and the balsamic’s rich, caramelized sweetness. Try it spooned over a sharp cheddar on crackers, or warmed slightly as a glaze for roasted chicken.
Green Tomato Mango Chutney
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself reaching for the last of the season’s green tomatoes. They hold a certain promise, a tart crispness that, when paired with the sun-ripened sweetness of mango, transforms into something wonderfully complex and deeply comforting.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of finely diced green tomatoes (I look for firm ones with just a hint of give)
– 2 ripe mangoes, peeled and diced into 1/2-inch pieces (the fragrant Ataulfo variety is my favorite here)
– 1 large yellow onion, finely chopped (a sweet Vidalia adds a lovely mellow note)
– 1 cup of granulated sugar
– 3/4 cup of apple cider vinegar (I always use the raw, unfiltered kind for its brighter acidity)
– 1/2 cup of golden raisins (they plump up beautifully and add little bursts of sweetness)
– 1 tablespoon of freshly grated ginger (there’s no substitute for the sharp, floral punch of fresh)
– 1 teaspoon of yellow mustard seeds
– 1/2 teaspoon of red pepper flakes (adjust to your warmth preference)
– 1/2 teaspoon of kosher salt
Instructions
1. Combine the diced green tomatoes, mango, chopped onion, sugar, apple cider vinegar, raisins, grated ginger, mustard seeds, red pepper flakes, and kosher salt in a large, heavy-bottomed pot or Dutch oven.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to help the sugar dissolve completely.
3. Once boiling, immediately reduce the heat to maintain a steady, gentle simmer. Tip: A true simmer shows small, lazy bubbles breaking the surface; a rolling boil will break down the fruit too quickly.
4. Simmer uncovered for 40 to 45 minutes, stirring every 10-15 minutes to prevent sticking. Tip: As it cooks, the liquid will reduce and the chutney will thicken noticeably, coating the back of a spoon.
5. After 40 minutes, test for doneness. The chutney is ready when most of the liquid has evaporated and the mixture has thickened to a jam-like consistency. The mango and tomatoes should be very tender but still retain some shape.
6. Remove the pot from the heat and let the chutney cool in the pot for 15 minutes. Tip: Allowing it to cool slightly before jarring helps the flavors meld and prevents glass jars from cracking from thermal shock.
7. Carefully ladle the warm chutney into clean, dry glass jars, leaving about 1/2 inch of headspace at the top.
8. Seal the jars and let them cool completely to room temperature on the counter before refrigerating.
During the slow simmer, the sharpness of the green tomatoes softens into a bright, tangy base, while the mango melts into a lush, golden sweetness punctuated by the pop of mustard seeds. Dollop it over a block of sharp cheddar for a quick snack, or let it be the star alongside roasted chicken, where its sweet-and-sour notes truly sing.
Spiced Green Tomato Ketchup
Wandering through the late December garden, I find the last green tomatoes clinging to frost-tipped vines—too tart for eating raw, but perfect for transforming into something warm and spiced. This ketchup captures that fleeting moment between seasons, turning sharpness into a gentle, aromatic condiment that feels like a whispered secret from the garden. It’s a slow, meditative process, best made on a quiet afternoon when the kitchen fills with the scent of simmering spices and memories.
Serving: 2 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds green tomatoes, cored and roughly chopped (I look for firm ones with no soft spots)
– 1 medium yellow onion, finely diced (a sweet variety like Vidalia works beautifully here)
– 1 cup apple cider vinegar (I prefer the unfiltered kind for its tangy depth)
– ¾ cup packed light brown sugar (it adds a caramel-like warmth)
– 1 teaspoon kosher salt (I use Diamond Crystal for its fine texture)
– 1 teaspoon whole mustard seeds (they pop nicely when toasted)
– ½ teaspoon ground allspice (my secret for a hint of autumn spice)
– ¼ teaspoon cayenne pepper (just enough for a gentle kick)
– 2 tablespoons extra virgin olive oil (my go-to for sautéing)
Instructions
1. Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until it turns translucent and soft, 5–7 minutes; this slow sauté builds a sweet base.
3. Stir in the whole mustard seeds and toast them for 1 minute until they begin to pop and release a nutty aroma—this enhances their flavor.
4. Add the cored and roughly chopped green tomatoes to the pot, stirring to combine with the onions and mustard seeds.
5. Pour in the apple cider vinegar and packed light brown sugar, then sprinkle in the kosher salt, ground allspice, and cayenne pepper.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low to maintain a steady simmer.
7. Simmer uncovered, stirring occasionally, until the tomatoes break down completely and the liquid reduces to a thick, jam-like consistency, 35–40 minutes; a tip: if it splatters, partially cover the pot with a lid.
8. Remove the pot from the heat and let it cool slightly for 10 minutes to handle safely.
9. Transfer the mixture to a blender and puree until completely smooth, about 2 minutes; for extra silkiness, strain it through a fine-mesh sieve to remove any seeds.
10. Pour the pureed ketchup into a clean jar or container and let it cool to room temperature before sealing.
Mellow and velvety, this ketchup balances the green tomatoes’ bright acidity with warm spices and a subtle sweetness. It’s wonderful swirled into soups, dolloped on roasted vegetables, or as a tangy glaze for grilled meats—each spoonful holds the quiet magic of a winter garden preserved.
Green Tomato and Pepper Hot Sauce
Perhaps there’s something quietly beautiful about making hot sauce in the quiet of the kitchen, especially as the year turns. It feels like preserving a bit of late summer’s stubborn green light, a gentle rebellion against the coming frost, all captured in a jar.
Serving: About 2 cups | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound firm green tomatoes, cored and roughly chopped (their bright tartness is the soul of this sauce)
- 2 large red bell peppers, seeded and chopped (I love their sweet, mellow base)
- 1 medium yellow onion, chopped (a sweet variety like Vidalia works wonders here)
- 4 cloves garlic, smashed (fresh and fragrant, please)
- 1 cup apple cider vinegar (with the ‘mother’ for a nice tangy complexity)
- 1/2 cup filtered water
- 2 tablespoons granulated sugar (just enough to round out the sharp edges)
- 1 tablespoon kosher salt (I find it dissolves more evenly than table salt)
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes (adjust this for your heat preference)
Instructions
- Combine the chopped green tomatoes, red bell peppers, onion, and smashed garlic cloves in a medium, heavy-bottomed saucepan.
- Pour in the apple cider vinegar and filtered water, ensuring the vegetables are just submerged.
- Stir in the granulated sugar, kosher salt, black peppercorns, and crushed red pepper flakes until the sugar and salt begin to dissolve.
- Place the saucepan over medium-high heat and bring the mixture to a steady simmer, which should take about 5-7 minutes.
- Once simmering, immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let it cook gently for 20 minutes. The vegetables should become completely soft and tender.
- Carefully remove the saucepan from the heat and allow the mixture to cool for 10 minutes; this makes blending safer and prevents steam pressure buildup.
- Using a standard blender or an immersion blender, puree the mixture until it is completely smooth, which will take about 1-2 minutes on high speed.
- For an ultra-smooth sauce, strain the puree through a fine-mesh sieve into a clean bowl, using a spatula to press all the liquid through. Discard the remaining solids.
- Pour the finished hot sauce into a clean glass jar or bottle. Let it cool to room temperature on the counter, uncovered, for about 1 hour.
- Seal the jar with a lid and refrigerate it. The sauce is ready to use immediately but its flavors will deepen and meld beautifully after 24 hours.
Just like that, you have a sauce with a vibrant, herbaceous kick and a velvety texture that clings perfectly. Its bright, tangy flavor makes it a dream drizzled over crispy roasted potatoes or folded into a creamy ranch dressing for a dip that truly sings.
Sweet Green Tomato Pie Filling
Sometimes the best recipes come from unexpected places—like those last few green tomatoes clinging stubbornly to the vine as autumn deepens into winter. This sweet-tart filling transforms them into something truly special, a bright, spiced preserve that captures the fleeting season in a jar.
Serving: about 4 cups of filling | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds green tomatoes, cored and diced (I find a 1/4-inch dice gives the perfect texture)
– 1 1/2 cups granulated sugar (I sometimes use a mix of white and light brown sugar for deeper flavor)
– 1/2 cup apple cider vinegar
– 1/4 cup cornstarch
– 1 tablespoon fresh lemon juice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon fine sea salt
– 2 tablespoons unsalted butter, cut into small pieces (cold butter helps thicken the filling nicely)
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, combine the diced green tomatoes, granulated sugar, and apple cider vinegar.
2. Stir the mixture over medium heat until the sugar fully dissolves, which should take about 5 minutes.
3. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until completely smooth to create a slurry.
4. Tip: Adding the slurry slowly prevents lumps, so pour it into the tomato mixture in a thin stream while stirring constantly.
5. Bring the mixture to a gentle boil, then immediately reduce the heat to maintain a low simmer.
6. Stir in the fresh lemon juice, ground cinnamon, ground ginger, ground cloves, and fine sea salt.
7. Let the filling simmer uncovered for 30-35 minutes, stirring every 5-10 minutes to prevent sticking.
8. Tip: The filling is ready when it has thickened noticeably and coats the back of a spoon without running off immediately.
9. Remove the pot from the heat and stir in the cold, cubed unsalted butter until it is fully melted and incorporated.
10. Tip: Letting the filling cool completely in the pot allows it to thicken further and the flavors to meld beautifully.
11. Transfer the cooled filling to an airtight container or use immediately in your favorite pie crust.
Just spooned into a pre-baked shell, this filling sets into a glossy, jewel-like layer with a perfect balance of sweet and tangy. The spices whisper through each bite, and the tender tomato pieces offer a delightful texture. Try it swirled into morning yogurt or as a surprising topping for vanilla ice cream for a treat that feels both nostalgic and new.
Green Tomato and Apple Chutney
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the crisp, tart green tomatoes and sweet apples that signal the shift of seasons—a simple chutney that captures the fleeting beauty of late harvests. This recipe transforms humble ingredients into a vibrant condiment, perfect for savoring slowly over the coming weeks. It’s a gentle reminder to embrace the imperfect, slightly underripe produce that often goes overlooked.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of diced green tomatoes (about 4 medium ones—I love their firm texture and bright acidity)
– 2 cups of diced tart apples, such as Granny Smith (peeled and cored, they add a lovely sweetness that balances the tomatoes)
– 1 cup of finely chopped yellow onion (I prefer a sweet variety for a milder flavor)
– 1 cup of apple cider vinegar (it brings a fruity tang that melds everything together)
– ¾ cup of packed light brown sugar (this is my go-to for a deep, caramel-like sweetness)
– 1 tablespoon of grated fresh ginger (I always keep a knob in the freezer for easy grating)
– 1 teaspoon of mustard seeds (they pop and add a subtle crunch)
– ½ teaspoon of ground cinnamon (a warm spice that whispers of cozy days)
– ¼ teaspoon of red pepper flakes (just a pinch for a gentle heat—adjust if you like it spicier)
– 1 teaspoon of kosher salt (I find it enhances the flavors without overpowering)
Instructions
1. In a large, heavy-bottomed pot, combine the diced green tomatoes, diced apples, chopped yellow onion, apple cider vinegar, packed light brown sugar, grated fresh ginger, mustard seeds, ground cinnamon, red pepper flakes, and kosher salt.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar evenly—this prevents scorching.
3. Once boiling, reduce the heat to low and let it simmer uncovered for 40 minutes, stirring every 10 minutes to ensure even cooking and to check that it doesn’t stick to the bottom.
4. After 40 minutes, increase the heat to medium and cook for an additional 5 minutes, stirring constantly, until the chutney thickens to a jam-like consistency that coats the back of a spoon.
5. Remove the pot from the heat and let the chutney cool completely in the pot for about 1 hour to allow the flavors to meld and the texture to set.
6. Transfer the cooled chutney to clean, airtight jars, leaving ½ inch of headspace at the top for expansion if storing.
7. Seal the jars tightly and refrigerate for up to 2 weeks, or process in a water bath canner for 10 minutes at 212°F for longer storage.
The chutney develops a soft, spreadable texture with tender chunks of tomato and apple, offering a harmonious blend of sweet, tangy, and subtly spicy notes. Serve it alongside sharp cheddar on crackers, spoon it over roasted pork, or swirl it into yogurt for a quick, flavorful dip—each bite tells a story of seasonal transition.
Curried Green Tomato Pickles
During the quiet transition from summer to fall, when green tomatoes linger on the vine with a crisp, tart promise, I find myself drawn to preserving their fleeting character. This recipe for curried pickles transforms their bright acidity into something warmly spiced and complex, a jarred treasure that seems to capture the season’s gentle shift.
Serving: 2 pints | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound firm green tomatoes, sliced into ¼-inch rounds—their unripe tartness is perfect here
– 1 cup distilled white vinegar, my reliable pickling staple
– 1 cup filtered water
– 2 tablespoons granulated sugar, just enough to soften the vinegar’s edge
– 1 tablespoon kosher salt, which dissolves cleanly without clouding the brine
– 1 tablespoon curry powder, my favorite is a Madras blend for its warm depth
– 1 teaspoon yellow mustard seeds, they add a gentle pop
– ½ teaspoon turmeric powder, for that golden hue and earthy note
– 2 cloves garlic, thinly sliced—I love how they mellow as they pickle
Instructions
1. Wash two pint-sized canning jars and their lids thoroughly with hot, soapy water, then set them aside to air-dry completely on a clean towel.
2. Pack the sliced green tomatoes tightly into the dried jars, layering them with the thinly sliced garlic cloves as you go.
3. In a medium stainless steel saucepan, combine the distilled white vinegar, filtered water, granulated sugar, kosher salt, curry powder, yellow mustard seeds, and turmeric powder.
4. Place the saucepan over medium-high heat and bring the mixture to a full boil, stirring occasionally with a wooden spoon to ensure the sugar and salt dissolve completely—this usually takes about 5–7 minutes.
5. Once boiling, immediately remove the saucepan from the heat and carefully pour the hot brine over the packed tomatoes in the jars, leaving about ½ inch of headspace at the top.
6. Tip: Use a clean chopstick or a thin utensil to gently release any air bubbles trapped between the tomato slices by running it along the inside of the jar.
7. Wipe the rims of the jars with a damp paper towel to remove any brine residue, then securely screw on the lids until fingertip-tight.
8. Tip: Allow the jars to cool to room temperature on the countertop undisturbed for about 2 hours—you should hear the lids pop as they seal, indicating a proper vacuum.
9. Once cooled, label the jars with the date and store them in the refrigerator for at least 48 hours before opening to let the flavors fully develop.
10. Tip: For best results, let the pickles rest in the fridge for a full week; the tomatoes will soften slightly and the curry spices will meld beautifully into the brine.
The pickles emerge with a delightful crunch that yields to a tangy, warmly spiced interior, their golden brine infused with the earthy notes of turmeric and curry. I love serving them alongside a sharp cheddar on crackers or chopping them into a chicken salad for a surprising, vibrant twist.
Green Tomato and Jalapeño Relish
Now, as the last light of December fades outside my kitchen window, I find myself reaching for those stubborn green tomatoes still clinging to the vine—too tart for eating raw, but perfect for transforming into something bright and bold. This relish captures that fleeting moment between seasons, turning underripe produce into a vibrant condiment that hums with gentle heat and tangy sweetness. It’s a quiet, meditative process that rewards patience with jars of summer-like brightness to carry through the winter.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds firm green tomatoes, cored and finely diced—I look for ones that feel heavy for their size, with no soft spots.
– 1 large yellow onion, finely chopped; a sweet variety like Vidalia mellows the sharpness beautifully.
– 2 fresh jalapeños, seeded and minced (leave a few seeds if you like more heat—I usually do for a subtle kick).
– 1 cup apple cider vinegar, which adds a fruity tang I prefer over white vinegar here.
– ¾ cup granulated sugar, just enough to balance the acidity without overwhelming the tomatoes.
– 1 tablespoon kosher salt, my go-to for its clean, even seasoning.
– ½ teaspoon mustard seeds, for a faint earthy note that ties everything together.
– ¼ teaspoon celery seeds, an old-fashioned touch my grandmother always included.
Instructions
1. Combine the diced green tomatoes, chopped onion, and minced jalapeños in a large, non-reactive pot like stainless steel or enameled cast iron.
2. Pour in the apple cider vinegar, and stir in the sugar, kosher salt, mustard seeds, and celery seeds until well mixed.
3. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely.
4. Once boiling, reduce the heat to medium-low to maintain a steady simmer—you should see small bubbles breaking the surface.
5. Simmer uncovered for 25–30 minutes, stirring every 5–7 minutes to prevent sticking, until the tomatoes soften and the liquid reduces to a syrupy consistency that coats the back of a spoon.
6. Remove the pot from the heat and let the relish cool in the pot for 10 minutes; it will thicken slightly as it cools.
7. Transfer the warm relish to clean jars or airtight containers, leaving about ½ inch of headspace at the top.
8. Seal the containers and refrigerate immediately; the relish will keep for up to 3 weeks chilled.
Zesty and textured, this relish offers a delightful crunch from the tomatoes alongside a smooth, jammy base. Its flavor deepens after a day in the fridge, making it ideal for spooning over grilled chicken, folding into potato salad, or simply spreading on a cracker with cream cheese for a quick, bright bite.
Green Tomato and Ginger Preserves
Before the first frost settles in, when the garden’s green tomatoes still cling stubbornly to their vines, there’s a quiet urgency to capture their bright, tart promise. This preserve, sparked with the warmth of ginger, is my way of holding onto that late-season light—a jarred memory of sun on stubborn fruit.
Serving: 3 half-pint jars | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 pounds firm green tomatoes, cored and finely diced (I look for ones that are just beginning to blush for a hint of sweetness)
– 1 ½ cups granulated sugar
– ½ cup apple cider vinegar (the unfiltered kind with the ‘mother’ adds a lovely complexity)
– 1 lemon, juiced (about 3 tablespoons—I always roll it firmly on the counter first to get every last drop)
– ¼ cup fresh ginger, peeled and finely grated (I keep my ginger in the freezer; it grates so easily that way)
– 1 teaspoon whole cloves (tied up in a little cheesecloth sachet for easy removal later)
– ½ teaspoon fine sea salt
Instructions
1. Combine the diced green tomatoes, sugar, apple cider vinegar, lemon juice, grated ginger, the sachet of cloves, and salt in a large, heavy-bottomed pot or Dutch oven.
2. Stir the mixture gently with a wooden spoon until the sugar begins to dissolve into the liquids.
3. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. A tip: use a pot that’s wider than it is tall to encourage rapid evaporation later.
4. Once boiling, reduce the heat to maintain a steady, active simmer. You should see constant small bubbles breaking the surface.
5. Simmer the mixture, stirring every 5-7 minutes to prevent sticking, for 35-40 minutes. The tomatoes will soften completely and the liquid will reduce and thicken.
6. To test for the setting point, place a small plate in your freezer for 5 minutes. Drop a ½ teaspoon of the hot preserve onto the chilled plate, let it sit for 1 minute, then push it with your finger. If the surface wrinkles, it’s ready. If not, simmer for another 5 minutes and test again.
7. Once the setting point is reached, remove the pot from the heat. Carefully fish out and discard the sachet of cloves.
8. Let the preserves cool in the pot for 10-15 minutes; this helps prevent the fruit from floating when jarred. Another tip: skimming off any foam with a spoon during this rest gives a clearer final product.
9. While still hot, ladle the preserves into three clean, warm half-pint canning jars, leaving a ¼-inch of headspace at the top.
10. Wipe the jar rims with a clean, damp cloth to ensure a good seal, then secure the lids and bands fingertip-tight.
11. Process the jars in a boiling water bath for 10 minutes to seal them, ensuring the water covers the jars by at least 1 inch. A final tip: start your timer once the water returns to a full, rolling boil.
12. Carefully remove the jars from the water bath and let them cool, undisturbed, on a towel-lined counter for 12-24 hours. Check that the lids have sealed by pressing the center; it should not flex.
After the jars have sealed and cooled, the preserves settle into a soft, spoonable consistency where the tender tomato pieces are suspended in a luminous, ginger-spiced syrup. A dollop on a sharp cheddar biscuit is perfection, or try it warmed and glazed over a simple pork tenderloin—the bright acidity cuts through the richness beautifully.
Green Tomato and Lemon Marmalade
Nostalgia has a way of settling in the kitchen, especially as the year winds down and the last of the garden’s green tomatoes cling stubbornly to their vines. This marmalade, with its bright citrus and gentle tang, feels like a quiet conversation between summer’s end and winter’s promise, a slow simmer that captures a fleeting moment in a jar.
Serving: 3 half-pint jars | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ pounds firm green tomatoes, cored and finely chopped (I look for ones with just a hint of blush for a touch of sweetness)
– 1 large lemon, thoroughly washed (organic is best since we use the whole fruit)
– 2 cups granulated sugar (I prefer cane sugar for its subtle molasses notes)
– ½ cup water
– 1 tablespoon unsalted butter (a little pat helps reduce foaming)
Instructions
1. Place the finely chopped green tomatoes into a large, heavy-bottomed pot or Dutch oven.
2. Using a sharp knife, slice the lemon into very thin rounds, removing and discarding any seeds you see. Add all the lemon slices, including the peel, to the pot with the tomatoes.
3. Pour the 2 cups of granulated sugar and the ½ cup of water over the tomato and lemon mixture in the pot.
4. Gently stir everything together with a wooden spoon until the sugar begins to look damp and sandy.
5. Let the mixture sit, unstirred, at room temperature for 20 minutes to allow the sugar to begin drawing out the juices from the fruit.
6. After 20 minutes, place the pot over medium-high heat and bring the mixture to a full, rolling boil, which should take about 8-10 minutes. Stir occasionally as it heats.
7. Once boiling, add the 1 tablespoon of unsalted butter to the pot and stir it in. Tip: The butter helps control the foaming, making it easier to see when the marmalade is ready.
8. Reduce the heat to maintain a steady, active simmer—small bubbles should break the surface consistently. Cook for 30-35 minutes, stirring every 5-7 minutes to prevent sticking.
9. After 30 minutes, begin testing for the set. Place a small plate in the freezer for 2 minutes to chill. Spoon a teaspoon of the marmalade onto the cold plate, let it sit for 30 seconds, then push it with your finger. Tip: It’s ready when the surface wrinkles and the marmalade holds its shape without running. If it’s still runny, cook for another 3-5 minutes and test again.
10. Once the set is achieved, remove the pot from the heat and let the marmalade rest for 5 minutes; this helps the fruit pieces distribute evenly. Tip: Skim off any foam from the surface with a spoon for a clearer final product.
11. Carefully ladle the hot marmalade into three clean, sterilized half-pint canning jars, leaving ¼ inch of headspace. Wipe the rims clean, place the lids on, and screw on the bands until fingertip-tight.
12. Process the jars in a boiling water bath for 10 minutes to seal, then remove and let them cool completely on a towel-lined counter for 12 hours.
Opaque and jewel-like, the finished marmalade has a soft, chunky texture with tender bits of lemon peel. Its flavor is a beautiful balance—tart from the green tomatoes, bright and slightly bitter from the citrus, all mellowed by the deep caramel notes of the sugar. I love it spread thick on a buttery biscuit or stirred into a plain yogurt for a surprising breakfast treat.
Summary
Savor the tangy possibilities! This roundup offers 18 fantastic green tomato canning recipes to turn your harvest into delicious pickles. We hope you find a new favorite to try. Don’t forget to leave a comment telling us which recipe you loved most, and please share this article on Pinterest to help other home cooks discover these tasty ideas. Happy pickling!
