Eleanor's Green Tomato Pickle

Lennie's Note:

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.

• Total Time: 3 hrs 30 mins
• Prep Time: 3 hrs
• Cook Time: 30 mins

Ingredients:

Yield: 8 cups

• 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.

Reviews

[iris5555]

I'm not sure mine came out right as I expected a firmer result, but got a relish-y sort of texture even though I left my tomatoes in larger chunks. The result tastes so good though! Thanks for sharing the recipe.