4 lbs green tomatoes
1 lb onions, thinly sliced
1 head of garlic
Red pepper flakes
4 cups sugar
3 tbsps coarse salt
4 cups white vinegar (any vinegar with acidity of 5% or more)
1 tbsp turmeric
1 tbsp celery seed
1 tbsp peppercorns
1 tbsp pickling spice
Wash the tomatoes, remove any stems then pierce a hole in each of them with a skewer as seen below. Toss with sliced onion.
Pack into sterilized jars along with a clove or two of garlic and a pinch of red pepper flakes. Set aside.
In a saucepan combine the sugar, salt, vinegar, turmeric, celery seed, peppercorns and pickling spice. Bring to a boil and stir until the sugar is dissolved.
Pour into the jars to 1/2" from the rim full and seal.
Process in a hot water bath for 10 minutes.
Makes 3 - 1 quart or 6 - 1 pint jars.
I found your recipe a few days ago & tried it- I skipped the peppercorns & red pepper flakes-in 3 jars we put our own hot peppers-one with an anaheim, one with a Bulgarian carrot chili & one with some lemon drop peppers- I will have to let you know later on how the tomatoes taste-thanks for this recipe & I will be trying the green tomato muffins also-I have lots of tomatoes to use up -Pat
ReplyDeleteWow! Sounds yummy..yes please let me know how everything turns out! Thanks for the feedback 🙂
ReplyDeleteAre these better the longer one waits to open a jar? Mine are so so tart—they’d be great in a Bloody Mary or Martini!
ReplyDeleteAs long as you wait a couple of weeks they're good to go. Yes very tart!
DeleteWhat type of vinegar?
ReplyDeleteAny vinegar that is 5% or higher in acidity is needed for pickling. I used white vinegar here. I've also added this info to the recipe.
Delete