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  • 3,997 Ratings
Van Wyck Family
May 2004

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Recipe Summary test

active:
30 mins
total:
4 hrs 45 mins
Yield:
MAKES ABOUT 2 PINTS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a colander set in the sink, toss the green tomatoes with the salt and let stand at room temperature until almost all of their liquid has been released, at least 2 hours or overnight. Drain and rinse the tomato slices, then pat dry.

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  • In a large saucepan, combine the vinegar, water, granulated sugar, brown sugar, pickling spice bundle and bay leaf and bring to a boil. Reduce the heat to moderate and simmer until reduced by one-third, about 30 minutes.

  • Add the sliced green tomatoes, green bell pepper and onion and cook them over moderate heat until the liquid is reduced to a thick syrup, about 2 hours. Discard the pickling spice bundle and the bay leaf.

  • Pour the green-tomato mixture into 2 hot sterilized 1-pint jars, stopping 1/4 inch from the tops. Wipe the glass rims and seal the jars. Let cool and refrigerate. Alternatively, process the pickle: Set the jars in a water bath, bring to a boil and boil for 15 minutes. Remove the jars from the water bath and let cool completely.

Make Ahead

The unprocessed pickle can be refrigerated for up to 3 months. The processed pickle can be stored at room temperature for up to 1 year.

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