Categories: pickles

Ingredients

• 3 quarts quartered green tomatoes
• 4 large Vidalia onions, peeled and sliced or coarsely chopped
• 1/2 cup plain salt
• 2 cups sugar
• 2 cups cider vinegar
• 1 tsp. ground ginger
• 2 tsp. celery seeds
• 2 tsp. mustard seeds
• 1 tsp. turmeric

Directions

1. In a large container, mix tomatoes and onions and sprinkle with salt. Let stand overnight. Drain and squeeze out extra moisture.
2. In a large saucepan, combine sugar, vinegar, ginger, celery seeds, mustard seeds and turmeric. Boil 1 minute. Add tomatoes and onions and cook just until mixture begins to boil (tomatoes will turn transparent). Pack into hot sterile jars and seal. Process in boiling water bath.

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