|Nutritional Guidelines (per serving)|
|Servings: 4 pints (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pickles are an excellent way to use up an abundance of late summer green tomatoes. It's a cross between pickles and relish, so you can top them on a burger or hot dog. Make sure that the tomatoes you select are absolutely green.
- 4 quarts green tomatoes (sliced and loosely packed)
- 1-quart onion (sliced and loosely packed)
- 1 cup pickling salt (divided)
- 2 pounds light brown sugar
- 6 cups vinegar (5% acidity)
- 2 small red chile peppers
- 1/3 cup mustard seeds
- 1/4 cup celery seeds
- 1 teaspoon ground black pepper
- 1 tablespoon whole allspice
- 2 teaspoons whole cloves
Gather the ingredients.
Place sliced tomatoes and sliced onion in separate bowls. Sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion. Stir both mixtures.
Cover both bowls and let stand at room temperature for 4 to 6 hours.
Place the tomatoes in a cheesecloth bag and squeeze gently to remove excess juice.
Repeat this procedure for onion. Discard the salt liquid.
Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle.
Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture.
Bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until vegetables are tender.
Pack tomato mixture and liquid into hot sterilized pint jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2 inch headspace; wipe jar rims.
Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Once opened, store pickles in the refrigerator. Makes four 1-pint jars.