Hey every one come along with us in the OMG homestead kitchen showing how we can our pickled green tomatoes. I'll also show an easy way to store green tomatoes.
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Pickled Green Tomatoes Recipe
5 lb green tomatoes
2 medium onions
1/3 cup pickling salt
3 cups cider vinegar
1 3/4 cups sugar
1 teaspoon ground turmeric
1 teaspoon celery seed
1 tablespoon mustard seed
optional - red bell peppers or hot peppers
Cut ends off of tomatoes and discard. Slice tomatoes into 1/4 inch rounds or bite-size chunks. Peel onions and slice into 1/4 inch pieces. Add tomatoes and onions to a stock pot or bowl and sprinkle with 1/3 cup pickling salt. Gently toss to coat well. Refrigerate overnight or if you’re in a hurry you can cover with ice and let stand for four hours.
In a large pot combine the vinegar, sugar, turmeric, celery seed, and mustard seed. Bring it to a boil and then reduce it to a simmer. Drain the vegetables in a large colander and rinse lightly.
Pack pint size, sterile jars with the vegetables. If desired, add a few thin strips of sweet or hot red pepper. Fill each jar with spice liquid leaving 1/2 inch headspace. Wipe rims and place lids on jars then secure with rings. They should be fingertip tight. Hot water bath for 15 minutes.
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