Eleanor's Green Tomato Pickle |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. Come fall, there is always a need for green tomato recipes and this pickle sounds like a real winner to me. Prep time includes the standing time. Ingredients:
8 cups chopped or sliced green tomatoes |
2 large onions, peeled and diced |
1 large green bell pepper, seeded and chopped |
1/4 cup coarse pickling salt |
1 1/2 cups white vinegar |
1 1/2 cups white sugar |
2 teaspoons mustard seeds |
1 1/2 teaspoons celery seeds |
1 teaspoon cinnamon |
1/4 teaspoon turmeric |
Directions:
1. In a large glass or crockery bowl, combine tomatoes, onions, and green pepper; sprinkle with salt and stir.
2. Cover bowl and let mixture stand for two hours.
3. Drain and rinse thoroughly under cold running water; drain again.
4. In a large heavy saucepan, combine vinegar, sugar, seeds and spices; over medium heat, bring to a boil.
5. Stir in drained veggies and bring back to a boil.
6. Reduce heat and simmer, uncovered, for 15 minutes, stirring constantly.
7. Ladle into sterilized two-cup mason jars, leaving 1/2-inch headspace; seal.
8. Process in boiling water bath for 10 minutes.
9. Let cool at room temperature before storing jars in fridge, or in a cool dark place.
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