Green Tomato Pickles
By: Sheri Wetherell
Published: Friday, August 19, 2011 - 3:10pm

Ingredients




4 quarts green tomatoes, sliced and loosely packed
1 quart sliced onion, 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

Preparation

1 Place sliced tomatoes and onions in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures until evenly coated. 2 Cover both bowls and let stand at room temperature for 4 to 6 hours. 3 Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. 4 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. 5 Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar), leaving 1/2-inch headspace; wipe jar rims. 6 Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes. 7 Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.