Fried green tomatoes have been a prized breakfast item in the South for centuries, but equally important are the green tomatoes picked in late summer and early fall. These tomatoes are pickled with brown sugar and lots of spices, and served throughout the year with hamburgers, meat hashes and croquettes, fish cakes, and any number of other dishes. The ideal tomato for this pickle is one that is slightly pink but still firm.
MAKES: three 1-pint jars
INGREDIENTS:
- 15 medium green tomatoes (about 4 pounds), stemmed and thinly sliced
- 3 medium onions, thinly sliced
- 1/2 cup salt
- 3 cups white vinegar
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- Salt and freshly ground black pepper to taste
- 1 large red bell pepper, seeded and thinly sliced
- 1 garlic clove, minced
INSTRUCTIONS:
- In a large baking dish or casserole, combine the tomatoes and onions, sprinkle salt over the top, toss well, cover with plastic wrap, and let stand overnight.
- Transfer the vegetables to a large colander, rinse under cold running water, and set aside.
- In a large stainless-steel or enameled pot, combine all remaining ingredients and add the tomatoes and onions, stirring.
- Bring the mixture to a boil, then reduce the heat to low, and simmer, stirring often, until the tomatoes are transparent, about 1 hour.
- Pack the pickle and liquid into three 1-pint sterilized jars to within 1/4 inch of the tops, seal, and store for at least 1 month at room temperature before serving.
