Saturday, February 18, 2012

Recipe: Curried Pickled Green Tomatoes

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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