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Spicy Pickled Green Tomatoes

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Ingredients
  

  • 2.5 pounds green tomatoes sliced
  • 1 white onion sliced thin
  • 4-8 garlic cloves smashed
  • 3 tablespoons pickling salt
  • 2 cups apple cider vinegar
  • 1 cups water
  • 1 cup brown sugar
  • 1 teaspoon turmeric
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 4-6 hot peppers sliced into thin strips

Instructions
 

  • Cut the onion into thin slices and combine with the garlic and tomatoes into a large glass bowl. Sprinkle the pickling salt over the tomatoes and onions and mix well.
  • Cover and allow the vegetables to sit in your refrigerator for at least 2 hours, preferably overnight.
  • Remove the vegetables, put in a colander and rinse lightly.
  • In a large pot combine the cider vinegar, water, turmeric, celery seed, mustard seed, and sugar. Bring the mixture to a simmer over low heat.
  • Slice the desired amount of hot peppers into thin slices and stir into the tomatoes.
  • Pack the jars with the tomatoes, onions and peppers. Leave about a ½ inch from the top of the jar.
  • Using a funnel, pour the hot vinegar and spice mixture into the jars.
  • Check for air bubbles and remove them with a non-metal utensil.
  • Wipe the rims clean and securely attach the lids.
  • Process in a boiling water canner for 20 minutes.
  • Or, seal in a 250 degree oven for 25 minutes and then remove and let cool.
  • Makes 2 1-quart jars or 4 pints. As with all pickles, it's best to wait 4-6 weeks or so before you indulge to make sure they have that pickley taste.