Green Tomato Pickles

Total Time:
56 hr
Prep:
15 min
Inactive:
54 hr
Cook:
1 hr 45 min

Yield:
1 quart
Level:
Intermediate

Ingredients
Directions

In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room temperature for 6 hours. Drain and rinse briefly.

In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using. Pickles may be made up to 2 months in advance and stored in the refrigerator.


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