Turn tomatoes that stubbornly refuse to redden into a delicious a condiment.
- 30 green tomatoes
- 1/4 cup (60 ml) coarse salt
- 1/3 cup (75 ml) pickling spices
- 2 tbsp. whole mustard seeds
- 1 tbsp. whole allspice berries
- 2 teaspoons whole coriander seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon ground ginger
- 2 bay leaves, crumbled
- 2 cinnamon sticks, broken in half
- 6 whole cloves
- 8 large onions, chopped
- 3 apples, peeled, cored and diced
- 2 celery stalks, diced
- 4 cups (1 litre) white vinegar
- 6 cups (1.5 litres) sugar
Cut a cross into the bottom of each tomato, then blanch in boiling water for about 5 min. Place in cold water, then peel. If the tomatoes don’t peel easily, peel with a knife or vegetable peeler.
Thinly slice the tomatoes. Place in a large saucepan with the salt. Let drain overnight.
Place the pickling spices in a tea-infuser ball or a piece of cheesecloth and tie tightly.
In a large saucepan, add the tomatoes, onions, apples, celery, pickling spices and vinegar.
Bring to a boil, reduce the heat to medium and cook, uncovered, for 2 1/2 hours, stirring occasionally.
Add the sugar and cook for another hour over low heat, stirring occasionally.
Pour into hot sterilized jars, cover, then sterilize in boiling water for 10 minutes.