- 5 pounds green tomatoes
- 2 medium onions
- 1/3 cup pickling salt (or kosher salt)
- 3 cups cider vinegar
- 1 3/4 cups sugar
- 1 teaspoon ground turmeric
- 1 scant teaspoon celery seeds
- 1 tablespoon mustard seeds
- Optional: 1 red bell pepper
- Slice off ends of tomatoes and discard. Slice tomatoes into 1/4-inch rounds and put into a large nonreactive pot or bowl.
- Peel onions then cut in half and cut into 1/4-inch slices. Put into the pot with the sliced tomatoes.
- Sprinkle the salt over the vegetables and gently toss to coat well. Cover with a few cups of ice cubes; cover and let stand for 4 hours or refrigerate overnight.
- Prepare the canner and jars. Add water to a large canner with rack and heat to nearly boiling, or about 180 F. The water should be high enough to be at least 1 inch above the filled jars.
- Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
- Drain the vegetables in a large colander and lightly rinse.
- In a large, nonreactive kettle, combine the vinegar, sugar, turmeric, celery seeds, and mustard seeds; bring to a boil.
- Lower heat to medium and add the drained tomatoes and onions to the pot. Continue cooking, stirring gently until the mixture is boiling.
- With a slotted spoon, pack the jars with the vegetables. If desired, add a few thin, raw sweet, or hot red pepper strips to each jar.
- Fill with the remaining liquid, leaving a 1/2-inch headspace. With a clean damp cloth, wipe the rims of the jars. Place the flat lids on the jars then close caps with screw-on rings tightly, but do not over-tighten.
- Arrange the filled jars in the canner and add more water, as needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10 minutes.
- Remove jars to a rack to cool. Check for seals.
- Store in a cool, dark, dry place for 2 to 3 weeks before eating.
Makes 5 pints.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|