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La Tavola tables3Mangia Monday is back, and we have an all-time favorite for you – Brenda’s Sweet Green Tomato Pickles!  Don’t throw out those unripened tomatoes at the end of the season, use them for this sweet and savory recipe.  These are a hit any time we put them out, and are great in an antipasti platter, as a condiment, or add them to your Thanksgiving Day menu!

Sweet Green Tomato Pickles (makes about 2 quarts or several pints) Sweet Green Tomato Pickles

2 cups cider or distilled white vinegar

1 tsp ground cinnamon

6 cups sugar

10 cups sliced (1/2″ thick) green tomatoes

1 tsp ground cloves

  • Prepare canning jars
  • Combine the vinegar, sugar, cloves, and cinnamon in a large non reactive pot and bring to a boil. Cook for 1 minute, stirring to dissolve the sugar.
  • Add the tomato slices and continue cooking over med-high heat until slightly wilted but still firm, about 5 minutes. Remove from the heat.
  • Transfer the tomatoes to the prepared jars, filling to 1/2″ of the top of the jar.  Add the water from the pot (also filling to 1/2″ from top).  Seal and process in a hot-water bath for 15 min.  If you don’t want to process, cool, cap, and store in the refrigerator.
  • Will keep for 6 months in the refrigerator.

Buon Appetito!