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
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|