These slightly tangy tomato slices are great for frying. It is best to allow a few minutes for thorough draining before trying to apply any kind of coating. This recipe is one I have been using for years. It is adapted slightly from one in the Complete Book of Pickles and Relishes by Leonard Louis Levinson (1965).
Servings: 4 pintsPrep Time: 1 1/2 hours Cook Time: 20 minutes
24 firm green tomatoes, 2 TBSP of Kosher or canning salt, 3/4 cup of white sugar,2 cups of white or cider vinegar, boiling water.
Wash and cut 24 firm green tomatoes into 1/2 inch slices. Sprinkle with 2 TBSP of Kosher or canning salt. Allow to sit for 1 hour. Drain well (don’t rinse). Boil 3/4 cup of white sugar with 2 cups of vinegar and 2 cups of water till sugar is dissolved. Pack the tomato slices into clean hot jars and pour the hot liquid over them. If not enough liquid to cover add a TBSP of vinegar to each jar then fill with boiling water. Adjust jar lids and process pints and quarts in a boiling water bath for 20 minutes. It is best if you can use tomatoes that are very firm as they are easier to handle when frying. Also I like to use wide mouth pint jars because they are easier to pack in the slices neatly.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.