Eleanor's Green Tomato Pickle

Transform your surplus green tomatoes into a tangy, zesty delight with Eleanor's Green Tomato Pickle, a homemade recipe brimming with bold flavors and perfect for preserving summer’s bounty. This small-batch pickle combines crisp green tomatoes and sweet white onions with a perfectly balanced brine of apple cider vinegar, granulated sugar, and aromatic spices like mustard seeds, ground turmeric, and ginger. A hint of crushed red chili flakes adds just enough heat to make your taste buds tingle. After a simple salt-cure to draw out moisture and a gentle simmer in the spiced brine, these pickles are jarred and ready for long-term storage—or immediate enjoyment. Perfect as a condiment for sandwiches, burgers, or charcuterie boards, Eleanor's Green Tomato Pickle brings a homemade touch to your table while celebrating the art of canning.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1000 grams Green tomatoes
• 300 grams White onions
• 50 grams Kosher salt
• 500 milliliters Apple cider vinegar
• 400 grams Granulated sugar
• 2 tablespoons Mustard seeds
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground ginger
• 0.5 teaspoon Crushed red chili flakes
• 1 teaspoon Whole black peppercorns

Directions

Step 1

Wash the green tomatoes thoroughly and slice them into thin rounds. Peel and slice the white onions into half-moon shapes.

Step 2

In a large bowl, layer the sliced tomatoes and onions, sprinkling kosher salt over each layer. Cover the mixture and let it sit for 6 hours or overnight to draw out excess moisture.

Step 3

After the resting period, drain the tomato and onion mixture and rinse well under cold water to remove excess salt. Pat dry with a clean kitchen towel or paper towels.

Step 4

In a large, heavy-bottomed pot, combine the apple cider vinegar, granulated sugar, mustard seeds, turmeric, ground ginger, red chili flakes, and black peppercorns. Stir well to dissolve the sugar.

Step 5

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes to infuse the spices into the brine.

Step 6

Carefully add the drained tomato and onion mixture to the pot. Stir gently to coat the vegetables in the brine.

Step 7

Simmer the mixture for 30-40 minutes, stirring occasionally, until the vegetables are tender but still hold their shape, and the brine has thickened slightly.

Step 8

While the pickle cooks, sterilize your canning jars and lids by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 9

Ladle the hot pickle mixture into the sterilized jars, ensuring the vegetables are fully submerged in brine and leaving about 1/2 inch of headspace at the top of each jar.

Step 10

Seal the jars tightly with lids and process them in a boiling water bath for 10 minutes for long-term storage. Alternatively, allow the jars to cool completely and store them in the refrigerator for immediate use.

Step 11

Let the pickles sit for at least a week to develop their full flavor before serving. Enjoy your homemade Eleanor's Green Tomato Pickle!

Nutrition Facts

Serving size	(2279.0g)

Amount per serving	% Daily Value*
Calories	2097.5

Total Fat 9.2g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 19837.8mg	0%
Total Carbohydrate 493.5g	0%
Dietary Fiber 19.8g	0%
Total Sugars 455.2g
Protein 20.6g	0%

Vitamin D 0IU	0%
Calcium 299.7mg	0%
Iron 10.1mg	0%
Potassium 3080.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.9%

Protein: 3.9%

Carbs: 92.3%