2-3 green tomatoes
about a tablespoon kosher salt
1 cup cider vinegar
1/3 cup brown sugar
1 1/2 tablespoons whole mustard seed
pinch of celery seed
1/2 teaspoon turmeric
1 yellow onion sliced
1 green and 1 jalapeño pepper, seeded and diced
Slice tomatoes to about 1/2″ thick, removing stem and blossom ends and place evenly on a baking sheet. Sprinkle evenly with salt and refrigerate overnight. Drain in a colander for about an hour. Combine sugar, vinegar, mustard, celery seed and turmeric in a heavy saucepan and bring to a boil. Add onions and simmer for about 5 minutes before adding tomatoes and peppers. Return to a boil and simmer for 5 minutes. Pour everything into a sterile mason jar and refrigerate for at least two weeks. Enjoy as you would a pickle along with your meal or as a stand alone snack…