Green Tomato Pickles (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Ingredients:
1 1/2 quarts green tomatoes, thickly sliced |
2 onions, thinly sliced |
1 red bell pepper, chopped |
kosher salt |
2 cups white or cider vinegar |
2 1/2 cups sugar |
1 1/2 teaspoons ground allspice |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
Directions:
1. In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room temperature for 6 hours. Drain and rinse briefly.
2. In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using. Pickles may be made up to 2 months in advance and stored in the refrigerator.
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