Don't know what you saw on the food network, but here's one I've made for years:

Green Tomato Pickles

7 1/2 lbs green tomatoes
5 onions
3/4 cup pickling salt
1 tbls celery seed
1 tbls whole allspice
1 tbls mustard seed
1 tbls whole cloves
1 tbls dry mustard
2 green peppers
1/2 lemon
3 cups vinegar
2 1/2 cups brown sugar.

Wash tomatoes, cut off blossom ends, blemishes, and stems. Slice thin, crossways. Peel and slice onions in thin rings. Sprinkle salt over alternate layers of sliced tomatoes & onions in a non-reactive dish. Let stand in a cool place overnight.

Drain off brine. Rinse vegetables thoroughly in cold water and drain well.

Slice lemon thinly and remove seeds. Wash peppers well. Remove stems & seets. Slice thin crossways.

Tie all speices loosely in muslim or double layer of cheesecloth. Add the spice bag & suger to the vinegar in a large enamel kettle. Bring to a boil. Add tomatoes, onions, lemon & peppers. Cook for 30 minutes after mixture returns to a boil, stirring gently to prevent scorching.

Remove the spice bag. Pack the pickles in hot jars & cover with boiling hot liquid, leaving 1/2 inch head space. Remove air bubbles. Adjust lids. Process in boiling water bath for 10 minutes. Makes about 9 pints.

This is the classic recipe from the back of the Mrs. Wages Pickling Lime bag.

I have used it with green tomatoes instead and cucumbers and it continues to be the favorite of family and friends.

Old South Cucumber Lime Pickles
7 lbs. cucumbers (Slice crosswise)
1 cup Mrs. Wages Pickling Lime
2 gallons water
8 cups distilled white vinegar, 5% acidity
8 cups sugar
1 tablespoon salt (optional)
2 teaspoons mixed pickling spices

Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum ware.
Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water.
Combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat and add sliced cucumbers. Soak 5-6 hours or overnight.
Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1 inch headspace. Cap each jar when filled.
Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
Test jars for airtight seals according to manufacturer¡¯s instructions. Refrigerate unsealed jars.

Here's my recipe. Can't remember the origins.

Green Tomato Pickles
5kg green tomatoes
salt
750g sliced onions
1kg brown sugar
2 litres vinegar
8g cloves
5g cinnamon
5g peppercorns
1 teaspoon cayenne pepper

Slice tomatoes, sprinkle with salt, and leave overnight, pour off any liquid and place tomatoes in a large saucepan, add other ingredients and boil till tender, bottle and allow to cool before sealing, leave 2 weeks before using.

Thanks so much! I have a few days off from work so I think I will try one of them this week. Thanks again!

The DH does not like tomatoes, so I haven't made this in a while. But I am thinking I just might make a small batch. These are so good cut up and tossed in tuna salad and pasta salads! The tomatoes have to be green all the way through.
Dilled Green Tomatoes

60\-70 green tomatoes (about 2 1/2 inches in size) Cored 3 1/2 c. white vinegar 3 1/2 c. water 1/4 c. pickling salt 1 large green pepper (cut into 12 strips) 1 large red pepper (cut into 12 strips) 3 stalks celery, cut into 6 strips 6 cloves garlic 3/4 cup dill seed Wash and scald 6 (1 pint) jars. Mix vinegar, salt, and water in a medium pan and bring to boil. Pack about 10 or so tomatoes in hot jars leaving 1/2 inch head space. Divide peppers, celery, garlic, and dill seed between the six jars. Pour boiling liquid into jars leaving 1/2 inch head space. Wipe jar rims, and seal with hot lids and screw bands. Process 15 minutes in a boiling water bath. You can eat them in 4 \- 6 weeks....way too long to wait!

I love this one, make it during spring almost every other year ... it has apples in it and adds a wonderfully subtle sweet flavour. I like to go heavy on the spice as we love spicy, tangy stuff .. hope u like it!

Here is a link that might be useful: Green Tomato Chutney