About 10 years ago my brother shared his recipe for these tomato pickles. They are beyond delicious. Enjoy!
1 onion, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 lbs. green tomatoes (about 9 medium), cut into 1-in. wedge or whole if small
3 to 6 garlic cloves
3 to 6 small red chiles
2 to 3 cups granulated sugar
2 Tbsp. coarse salt
4 cups cider vinegar
4 tsp. mustard seeds
2 tsp. whole cloves
2 tsp. celery seeds
2 tsp. whole allspice
In a large bowl, combine onion, bell pepper and tomatoes. Pack into jars.
Place a garlic clove and a red chili in each jar and set aside.
In a large pan, combine remaining ingredients. Bring to a boil over medium-high heat. Stir until sugar dissolves.
Pour mixture into jars - leave ½-inch of head space, seal jars. Process for 10 min. in water bath.
Let pickled tomatoes stand for at least 2 weeks so they have time to meld.
PICKLED GREEN TOMATOES
(Makes 3 qts. or 6 pints)
1 onion, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 lbs. green tomatoes (about 9 medium), cut into 1-in. wedge or whole if small
3 to 6 garlic cloves
3 to 6 small red chiles
2 to 3 cups granulated sugar
2 Tbsp. coarse salt
4 cups cider vinegar
4 tsp. mustard seeds
2 tsp. whole cloves
2 tsp. celery seeds
2 tsp. whole allspice
In a large bowl, combine onion, bell pepper and tomatoes. Pack into jars.
Place a garlic clove and a red chili in each jar and set aside.
In a large pan, combine remaining ingredients. Bring to a boil over medium-high heat. Stir until sugar dissolves.
Pour mixture into jars - leave ½-inch of head space, seal jars. Process for 10 min. in water bath.
Let pickled tomatoes stand for at least 2 weeks so they have time to meld.
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