Pickled Green Tomatoes
Wedges of large green tomatoes and whole small tomatoes both make delicious pickles. Kept in sealed canning jars, their flavor will continue to develop over several months.
- Yield: Makes 3 quarts or 6 pints
Source: Martha Stewart Living, September 2003
- 1 onion, thinly sliced
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 3 pounds green tomatoes (about 9 medium), cut into 1-inch wedges, or left whole if small
- 3 to 6 garlic cloves
- 3 to 6 small red chiles
- 3 cups sugar
- 2 tablespoons coarse salt
- 4 cups cider vinegar
- 4 teaspoons mustard seeds
- 2 teaspoons whole cloves
- 2 teaspoons celery seeds
- 2 teaspoons whole allspice
In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 one-quart or 6 one-pint canning jars. Place a garlic clove and a red chile in each jar, and set aside.
In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids.
Bring a large stockpot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
Let pickled tomatoes stand until flavors have melded, at least 2 weeks.