Pickled Green Tomatoes

Name: Pickled Green Tomatoes
Ingredients: 2 pounds green tomatoes, sliced; 13 cup kosher salt; 1 3/4 cups cider vinegar; 23 cup raw brown sugar; 3 tablespoons whole mustard seeds; 1/4 teaspoon celery seeds; 1 1/2 teaspoons turmeric; 2 large yellow onions, sliced; 2 large green peppers, seeded and diced; 1 to 2 hot red or green chiles (such as a Serrano or jalapeno), seeded if desired and minced

10 ingredients

10 steps

Ingredients

2 pounds green tomatoes, sliced
13 cup kosher salt
1 3/4 cups cider vinegar
23 cup raw brown sugar
3 tablespoons whole mustard seeds
1/4 teaspoon celery seeds
1 1/2 teaspoons turmeric
2 large yellow onions, sliced
2 large green peppers, seeded and diced
1 to 2 hot red or green chiles (such as a Serrano or jalapeno), seeded if desired and minced

Directions

1

Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet.
2

Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight.
3

Place in a colander and drain for another 30 minutes.
4

Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
5

Add onions and simmer for 5 minutes.
6

Stir in tomatoes, peppers and chiles, stir together and bring back to a boil.
7

Reduce heat to low and simmer for 5 minutes.
8

Pour into hot, sterilized jars.
9

Seal and allow cool.
10

Refrigerate for at least 2 weeks before serving.