Saturday, October 30, 2010

Green Tomato Pickles

Yet another green tomato recipe. I made these a few days ago. Normally I don't care for sweet-style pickles very much, I prefer dill. But these turned out quite good. I used this recipe, cutting it in half because I accidentally cut my finger while slicing tomatoes, and didn't feel like doing any more slicing that night. :-} So remember to be careful when you're slicing the tomatoes, don't get lazy and start chopping up your extremities.

Green Tomato Pickles
1 peck (40 small) green tomatoes, thinly sliced
4 cups onions, thinly sliced
4 cups sugar
4 cups white vinegar
2 tbsp. celery seed
1 bay leaf
1 1/2 tsp. ground mustard
3/4 oz. mustard seed
12 whole cloves
8 whole allspice seeds

Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal. Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.

The next day, drain tomatoes and onions in a colander. In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot. Bring to a boil. Reduce heat and simmer for 1 hour.

Spoon into sterilized canning jars and seal (I did 5 minutes in a boiling-water bath).


Candi said...

These looks so great!

Verve.IS.served said...

I think this could just about spice up anything :-)

Anonymous said...

The way that Green Tomato Pickle recipe started out - mixing the uncooked ingredients and using salt to reduce the moisture - I thought it was very similar to my Uncooked Tomato Relish.
And I was going to comment that MY recipe uses ripe tomatoes.

But then I read further on.

Each to their own I guess,
janeyknitting AT yahoo DOT ca
(Change caps to symbols and lose the spaces.)