Pickled Green Tomatoes


Makes 2 Quarts


1 lb. completely green tomatoes (no hint of ripening)
6 cups water
¼ cup pickling lime
1 medium yellow onion (julienned)
1 ¼ cups apple cider vinegar
1 ¼ cups sugar
1 tablespoon pickling salt
2 teaspoons yellow mustard seed
½ teaspoon celery seed
¼ teaspoon whole black peppercorns
½ teaspoon whole allspice
1 pinch turmeric
1 pinch ground cinnamon
4 whole cloves


In a large, non-reactive mixing 1. bowl (do not use aluminum), mix the pickling lime and the water. Cut the tomatoes into moderately thin wedges and place in the lime-water mix. Stir gently to coat all of the tomatoes with lime solution. Cover and let the tomatoes soak 24 hours, stirring occasionally to mix up the lime.
2. Following the soaking period, use a colander to rinse the tomatoes thoroughly in cold water three or four times to remove all the lime.
3. Combine the vinegar, sugar, salt, mustard seed, celery seed, peppercorns, allspice, turmeric, cinnamon and cloves in a processing pan or large heavy pot. Bring mixture to a boil and cook, uncovered for two minutes. Add the tomatoes and onions, bring to a boil again and continue cooking over moderate heat, pushing the vegetables down under the surface occasionally, until the tomatoes begin to look translucent, about 15 minutes. Be careful not to overcook them.
4. Pour the tomatoes and liquid into a non-reactive container, cover and refrigerate overnight.

3311 Oak Lawn Avenue, Dallas, TX, 75219