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| This amazing recipe is from Linda Zeidrich's The Joy of Pickling. |
2 1/2 pounds green tomatoes, sliced to 3/16" thick
1 medium onion, thinly sliced
2 T pickling salt
2 c cider vinegar
1 1/2 t curry powder
1 t turmeric
1/2 t dry mustard
1/2 t ground cinnamon
1/2 t ground allspice
Combine green tomatoes and onion in a large bowl or crock. Add salt and mix gently. Let stand at room temperature for 8-12 hours.
Drain veggies, rinse, and drain again.
In a large pot, mix vinegar and spices. Bring to a boil and add veggies. Bring to a boil again, and reduce the heat. Simmer gently, stirring occasionally, until they are just heated- about 3 minutes.
Pack into quart mason jars, leaving 1/2" headspace, and close with 2 piece caps. Process in a hot water bath for 10 minutes with boiling water.
Store cooled jars for at least 3 weeks before eating. Store in refrigerator after opening.
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1 medium onion, thinly sliced
2 T pickling salt
2 c cider vinegar
1 1/2 t curry powder
1 t turmeric
1/2 t dry mustard
1/2 t ground cinnamon
1/2 t ground allspice
Combine green tomatoes and onion in a large bowl or crock. Add salt and mix gently. Let stand at room temperature for 8-12 hours.
Drain veggies, rinse, and drain again.
In a large pot, mix vinegar and spices. Bring to a boil and add veggies. Bring to a boil again, and reduce the heat. Simmer gently, stirring occasionally, until they are just heated- about 3 minutes.
Pack into quart mason jars, leaving 1/2" headspace, and close with 2 piece caps. Process in a hot water bath for 10 minutes with boiling water.
Store cooled jars for at least 3 weeks before eating. Store in refrigerator after opening.
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