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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Instead of making fried green tomatoes, use those green tomatoes for tangy, spiced pickles that are perfect with ham, pork tenderloin, or grilled chicken. The recipe makes 7 pints, so you’ll have a few jars for gifts. Ingredients:
5 pounds green tomatoes, chopped |
1 large onion, chopped |
2 tablespoons pickling salt |
1 1/2 cups firmly packed brown sugar |
2 cups cider vinegar (5% acidity) |
2 teaspoons mustard seeds |
2 teaspoons whole allspice |
2 teaspoons celery seeds |
1 1/2 teaspoons whole cloves |
3 cups water |
Directions:
1. Sprinkle tomato and onion with pickling salt; let stand 4 to 6 hours. Drain and pat dry with paper towels; set aside.
2. Combine brown sugar and vinegar in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.
3. Place mustard seeds and next 3 ingredients on 6-inch square of cheesecloth; tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture.
4. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 25 minutes or until tomato and onion are tender. Remove and discard spice bag.
5. Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
6. Process in boiling-water bath 10 minutes.
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