|Nutritional Guidelines (per serving)|
|Servings: 5 pints (40 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 12g||4%|
|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 delicious green tomato pickles are similar to bread and butter pickles, made with green tomato slices, onions, and a spiced vinegar and sugar mixture. Make a batch the next time you want to add a punch of flavor to your dishes.
Gather the ingredients.
Slice off ends of tomatoes and discard. Slice tomatoes into 1/4-inch rounds and put into a large non-reactive 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. Top 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, non-reactive 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 1/2-inch of 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.