Updated Thursday, November 8th, 2007
Yield: Makes 12 pints.
When making her green tomato pickles and relishes, Mary always tries to use the freshest produce she can find -- some of which comes from her own backyard garden.
Place tomatoes and onions in separate bowls and pour 1/2 cup salt over each bowl. Let stand overnight. In the morning drain the tomatoes, rinse the onions, and combine. Add cabbage. Combine vinegar and sugar and boil for two minutes. Add mustard seed celery seed, green and red peppers, and turmeric if desired. Bring to a boil and pour over tomato mixture. Pour hot into sterilized jars and process in boiling-water bath if desired.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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