Monday, September 28, 2009

Green Tomato Pickles

Where I live (Utah), the weather is not exactly perfect for Tomatoes. The Springs are chilly and the Summers are short, so during some years the tomatoes don't all get to ripen before temperatures get to freezing. Unless you want to waste those green tomatoes you have to figure out how to eat them. Most people have heard of fried green tomatoes (thanks to the movie), but green tomato pickles are quite tasty too.

  • 4-6 Green Tomatoes, sliced into 8-10 wedges each
  • 1 large yellow onion, sliced thin
  • 1 cup water
  • 1 cup cider vinegar
  • 1/2 cup champagne or white wine vinegar
  • 1/2 cup sugar
  • 2 1/2 tablespoons kosher salt
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon pickling spice
  • 1/2 teaspoon ground turmeric

Place the tomatoes and onions in a large glass jar (or other non-reactive vessel). Bring the remaining ingredients to a boil in a stainless steel saucepan. Reduce heat to medium and simmer for 3-4 minutes. Fill the jar with the pickling liquid. Seal tightly and let cool on the counter for 1 hour. Refrigerate for 3-5 days. They keep for 3-months in the fridge.

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