Instead of making fried green tomatoes, use those green tomatoes for tangy, spiced pickles that are perfect with ham, pork tenderloin, or grilled chicken. The recipe makes 7 pints, so you’ll have a few jars for gifts.

Recipe by Southern Living July 2001

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Yield:
7 pints
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Ingredients

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Directions

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  • Sprinkle tomato and onion with pickling salt; let stand 4 to 6 hours. Drain and pat dry with paper towels; set aside.

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  • Combine brown sugar and vinegar in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.

  • Place mustard seeds and next 3 ingredients on 6-inch square of cheesecloth; tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture.

  • Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 25 minutes or until tomato and onion are tender. Remove and discard spice bag.

  • Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

  • Process in boiling-water bath 10 minutes.

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