This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Ingredients
- 2 pounds green tomatoes, sliced
- ⅓ cup kosher salt
- 1 ¾ cups cider vinegar
- ⅔ cup raw brown sugar
- 3 tablespoons whole mustard seeds
- ¼ teaspoon celery seeds
- 1 ½ teaspoons turmeric
- 2 large yellow onions, sliced
- 2 large green peppers, seeded and diced
- 1 to 2 hot red or green chiles (such as a Serrano or jalapeño), seeded if desired and minced
- Nutritional Information
Nutritional analysis per serving (4 servings)
286 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 50 grams sugars; 5 grams protein; 2772 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 pints
Preparation
- Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
- Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
- Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
- To sterilize jars, submerge in a pot of water, either with a rack or a towel on the bottom (I used a pasta pot with an insert), bring to a boil and boil 5 to 10 minutes. Using jar grips, carefully remove from hot water bath, tip out water, and place on a towel.
Dining and Cooking