Pickled Green Tomatoes

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…