Green Tomato Pickles

By kathleentirpak

Ingredients

• 40 small green tomatoes such as Roma
• 4 cups white onion, thinly sliced
• salt
• plastic wrap
• a rimmed cookie sheet
• a colander
• 4 cups sugar
• 3 1/2 cups white vinegar, at least 5% acidity
• 1/2 cup white wine vinegar
• 1/2 cup water
• 2 Tablespoons celery seeds
• 1 bay leaf
• 1 1/2 teaspoons ground mustard
• 3/4 ounce ( 2 Tablespoons ) yellow mustard seeds
• 8 pint-sized sterilized Mason jars and lids
• water-bath canning kettle and rack

Preparation

Step 1

Layer the tomatoes and onions on the rimmed cookie sheet, and shake salt over them. Cover the rimmed cookie sheet tightly with plastic wrap, and chill overnight in refrigerator. Drain into colander. Place into a stock pot with the sugar, vinegars, water, celery seed, mustard and mustard seeds. Bring to a boil at high heat, and then simmer at least one hour. Place hot mixture into sterilized jars. Place jars in water-bath canning kettle and process for 15 minutes. Remove jars and allow to cool completely.