Green Tomato Pickles

1. 1

   In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer.

2. 2

   Repeat until all vegetables have been used.

3. 3

   Let stand at room temperature for 6 hours.

4. 4

   Drain and rinse briefly.

5. 5

   In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat.

6. 6

   Cook until syrup has reduced by about one-third.

7. 7

   Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours.

8. 8

   Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using.

9. 9

   Pickles may be made up to 2 months in advance and stored in the refrigerator.

* Per serving · 4 servings · Values may vary.