Nanny would always make this in the fall. I always looked forward to getting some as part of Christmas presents and sometimes just as a treat. I never came across a recipe in her collection, but I did find a recipe online for it that is pretty bang on. I cut the amount of sugar in the original recipe and will be making it this week again with leftover green tomatoes from our garden.
If you don’t have green tomatoes, this works equally well with red tomatoes. There’s really no difference in the taste, just the appearance.
- 30 green tomatoes, chopped (about 6 pounds)
- 15 medium onions, chopped (about 3 pounds)
- 2/3 c coarse salt
- 3 c white vinegar
- 2 c granulated sugar
- 6 Tbsp mixed pickling spices, tied in cheesecloth
In a large bowl, alternate layers of tomatoes and onions, sprinkling each layer with salt. Let stand for at least 8 hours, better overnight. Rinse; drain well.
Combine vegetables with vinegar, sugar and spice bag. In a large saucepan or stock pot, bring mixture to a boil, then simmer, uncovered, for about 30 to 45 minutes. Stir frequently until slightly thickened. Pour into hot, sterilized jars and seal.