Green Tomato Pickles
Recipe courtesy Emeril Lagasse, 2004
This recipe is refrigerated, not canned. I think it would be good with some chiles added.
1 1/2 quarts green tomatoes, thickly sliced
2 onions, thinly sliced
1 red bell pepper, chopped
Kosher salt
2 cups white or cider vinegar
2 1/2 cups sugar
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room
temperature for 6 hours. Drain and rinse briefly.
In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow
tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using.
Pickles may be made up to 2 months in advance and stored in the refrigerator.
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