Sliced Tomato Pickle

[donna]

Sliced Tomato Pickle

1 1/2 cups salt
1 peck ( 8 quarts) green tomatoes, sliced
1 large head of cabbage, sliced
6 large onions, sliced
1/2 cup flour
2 quarts vinegar
1/2 cup flour
1 cup sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves

Sprinkle salt on tomatoes, cabbage, and onions and set aside overnight. Drain and discard liquid.

Bring vinegar to a boil. Mix flour with a little water and add to vinegar with sugar and spices. Add vegetables and bring to a boil.

Pack in sterile jars, then process in a hot-water bath for fifteen minutes.

This recipe was over a hundred years old in 1976 when was contributed to the "Smithsonian Folklife Cookbook". It from Flora and Galle Duncan of Orem, Utah. It was handed down in their family.

 

[wilber6150]

Doesnt the tomatoe turn to mush? I would think it would get to soft?

 

[donna]

I haven't tried this recipe. My Granny made all kinds of recipes with tomatoes. She canned tomatoes, made catup, pickled them and made relish. They always turned out great.

Maybe diane has made this one. We will see if she comments or any others who have made a recipe like this one.

 

[truthckr]

I love pickles of just about any kind, but have never had pickled tomatoes. Like Will, I wonder if the tomatoes would get mushy or would the pickling process keep them firm. Will have to try this.

 

[diane]

I've made green tomato relish - but not with the cabbage! (Seems to me that would be a bit like sauerkraut and tomatoes? Might give it a try!)

The green tomato relish, imho, is better than sweet or dill pickle relish for things like hotdogs and hamburgers. The tomato, being green, stays nicely firm - better than a cucumber.

 

[donna]

diane please post your green tomato relish.

I know many will love having it, including myself.

 

[diane]

Green Tomato Relish

Ingredients:

12 large green Tomatoes (cored), or about 20 small to medium size
4 green bell peppers, seeded
4 medium yellow onions
1 red bell pepper, seeded
1 tablespoon plus 2 teaspoons yellow mustard seed
1 tablespoon celery seed
2 cups cider vinegar
2 cups granulated sugar
1 tablespoon plus 2 teaspoons kosher salt

Directions:

Chop the tomatoes and peppers very finely, either by hand or in small batches in a food processor.
Add the chopped vegetables in a large pot, add the mustard seed, celery seed, vinegar, kosher salt and sugar.

Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. Simmer until the relish cooks down and thickens, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.

Recipe Yields: 5 1/2 pints

 

[donna]

diane thanks for recipe. It looks great.

 

[diane]

My middle son made a larger batch - we like it a lot - and then another smaller batch using serrano peppers, which are hotter than... Well, I thought it wouldn't turn out but it was very good!