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“I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.”
1hr 15mins
4 pints

Ingredients Nutrition


  1. Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
  2. Sprinkle them with the 1/4 cup salt.
  3. Cover and let stand overnight.
  4. Next day.
  5. Cover with cold water and drain.
  6. Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
  7. Bring to the boiling point and cook slowly 15 minutes.
  8. Pack in pint jars.
  9. And process in boiling water bath to seal.

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