Loading...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).
Difficulty: Easy
Servings: 4 pints
Prep Time: 1 1/2 hours Cook Time: 20 minutesIngredients
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.
Directions
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.
Categories: Boiling Water Bath, BWB Tomatoes & Combos, Preserving
Submitted by: joyce on August 22, 2010
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