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Bread and Butter Pickled Green Tomatoes: A Taste of Late Summer

The scent of vinegar, sugar, and spices, simmering on the stovetop, instantly transports me back to my grandmother’s kitchen. I remember standing on a stool, mesmerized as she transformed hard, unripe green tomatoes—ones that wouldn’t ripen before the first frost—into glistening jars of sweet and tangy bread and butter pickles. It wasn’t just about preserving the harvest; it was about preserving a piece of summer, a memory to savor during the cold winter months. Each bite was a burst of sunshine, a reminder of her love and the abundance of her garden.

Recipe Overview

Prep Time: 24 hours, plus 4 hours
Cook Time: 45 minutes
Total Time: 28 hours, 45 minutes
Yields: 6 pints
Dietary Type: Vegetarian

Ingredients

7 lbs green tomatoes
1 cup pickling lime (can be found in grocery stores where canning supplies are located)
5 lbs sugar
1 1⁄2 quarts white vinegar
1 tablespoon whole cloves
5 small cinnamon sticks
1 tablespoon whole allspice
1 teaspoon celery seed
1⁄4 teaspoon ground mace
3 inches fresh ginger, peeled and sliced into 1/4 inch thick rounds

Equipment Needed

Large glass or plastic bowl (non-metal)
Large nonreactive pot
Cheesecloth
String
6 1-pint canning jars and lids
Boiling-water bath canner
Plastic chopstick or wooden skewer

Instructions

Thoroughly wash the tomatoes, cut away any blemishes or bad spots, and cut into 1/4″ thick slices. Uniform slices ensure even pickling.
In a large glass or plastic bowl (avoid metal, as it can react with the lime), combine 2 gallons of water and the pickling lime. Be careful when handling pickling lime, as it is caustic. Wear gloves and eye protection if you are sensitive.
Add the tomatoes to the lime water, and soak for 24 hours, mixing a couple of times during the soaking period. This process helps to firm up the tomatoes, giving them a delightful crunch.
Drain the tomatoes, cover them with fresh water, and soak for 4 hours longer, changing the water every 1/2 hour. This crucial step removes the excess lime, preventing a bitter taste. Make sure to be diligent with the water changes.
After the final soak, rinse and drain the tomatoes well.
In a large nonreactive pot (stainless steel or enamel is ideal), combine the white vinegar and sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. This creates the pickling syrup.
While the vinegar and sugar mixture is heating, combine the whole cloves, cinnamon sticks, whole allspice, celery seed, and ground mace in a double layer of rinsed cheesecloth. Tie the cheesecloth into a pouch with string, creating a spice bag. Rinsing the cheesecloth first helps to prevent any lint from getting into the pickling liquid.
Place the spice-pouch in the boiling syrup, and continue to boil for 15 minutes. This infuses the syrup with the warm, aromatic flavors of the spices.
Remove the pot from the heat, and add the sliced tomatoes.
Stir gently to coat the tomatoes evenly with the syrup. Cover the pot with a clean towel (this helps to prevent condensation from dripping back into the pickles), and let it stand overnight, stirring gently a couple of times if you think of it. This allows the tomatoes to absorb the flavors of the syrup.
In the morning, bring the syrup and tomatoes to a simmer over medium heat, gently mixing occasionally. Simmer for about 30 minutes, or until the tomatoes are translucent. Monitor the heat to prevent scorching. Translucent tomatoes indicate they are properly pickled.
Remove and discard the spice pouch.
Meanwhile, sterilize 6 1-pint canning jars and lids according to the manufacturer’s directions. Sterilization is critical for safe canning and preventing spoilage. Usually this involves boiling the jars and lids in water for a specific time.
Layer the hot tomatoes in the hot sterilized jars to about 1/2″ below the rim.
Pour the hot syrup over the tomatoes, covering them by 1/4″ and leaving 1/4″ of headspace. Headspace is the space between the top of the food and the lid; it’s essential for proper sealing.
Slide a plastic chopstick or wooden skewer along the insides of the jars to release any trapped air bubbles, and tap each jar lightly on the counter a couple of times to release more. Removing air bubbles ensures a good seal.
Wipe the mouth of each jar with a clean, damp cloth to remove any food residue. Place a hot sterilized lid on each jar, and screw on the bands firmly, but not too tightly. Overtightening can prevent proper sealing.
Process the jars in a boiling-water bath for 10 minutes, starting the timing after the water returns to a boil. Ensure the water covers the jars by at least an inch.
Carefully remove the jars from the water bath and cool them on a towel-lined surface, making sure the lids have sealed. You’ll hear a popping sound as they seal.
Jars that leak during processing or don’t seal should be stored in the refrigerator and used within a couple of weeks.
Store sealed jars at room temperature if desired.
The pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using. The flavors develop and meld together over time.

Expert Tips & Tricks

For a spicier pickle, add a pinch of red pepper flakes to the spice bag.
If you don’t have pickling lime, you can substitute calcium chloride, but be sure to adjust the soaking time accordingly.
Use high-quality vinegar for the best flavor. White vinegar is traditional, but apple cider vinegar can also be used for a slightly different taste.
To prevent the tomatoes from floating in the jars, you can use pickle weights.

Serving & Storage Suggestions

Bread and butter pickled green tomatoes are a delightful addition to any meal. Serve them as a condiment alongside grilled meats, sandwiches, or salads. They’re also delicious as a snack straight from the jar! Store sealed jars at room temperature for up to a year. Once opened, refrigerate and consume within a few weeks. The pickles do not freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1642.7 kcal	N/A
Calories from Fat	N/A	1 %
Total Fat	1.5 g	2 %
Saturated Fat	0.2 g	1 %
Cholesterol	0 mg	0 %
Sodium	88.6 mg	3 %
Total Carbohydrate	408.7 g	136 %
Dietary Fiber	6.5 g	25 %
Sugars	399.4 g	1597 %
Protein	6.5 g	13 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Pickles: Add a sliced jalapeño pepper or a pinch of red pepper flakes to the spice bag for a kick.
Dill Pickles: Substitute the celery seed and mace with fresh dill sprigs for a more traditional dill pickle flavor.
Sweet and Sour Pickles: Add a tablespoon of soy sauce to the syrup for a savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use different types of vinegar?
A: While white vinegar is traditional, apple cider vinegar can be used for a slightly different, fruitier flavor. Avoid using balsamic or red wine vinegar, as their strong flavors can overpower the other ingredients.

Q: Do I really need to soak the tomatoes in pickling lime?
A: Yes, the pickling lime is essential for firming up the tomatoes and preventing them from becoming mushy during the pickling process. It also helps to remove some of the bitterness from the green tomatoes.

Q: How long do the pickles need to sit before I can eat them?
A: While you can technically eat them after 24 hours, the flavor improves significantly after 2-3 weeks of mellowing in a cool, dry place. This allows the flavors to fully develop and meld together.

Q: What do I do if my jars don’t seal?
A: If a jar doesn’t seal properly (the lid doesn’t pop down and stay down), store it in the refrigerator and consume the pickles within a couple of weeks.

Q: Can I reduce the amount of sugar in the recipe?
A: While you can slightly reduce the sugar, it’s important to remember that sugar acts as a preservative in pickles. Reducing it too much can affect the quality and shelf life of the pickles.

Final Thoughts

Don’t let those end-of-season green tomatoes go to waste! This bread and butter pickled green tomato recipe is a fantastic way to preserve a taste of summer and enjoy it all year round. So gather your ingredients, put on your apron, and get ready to transform those tart tomatoes into sweet and tangy delights. I encourage you to try this recipe and share your feedback! These pickles are a delicious accompaniment to grilled cheese sandwiches or as a topping for your next burger. Happy pickling!

Bread and Butter Pickled Green Tomatoes Recipe