I had a girl’s weekend a few years back and had my Mom and Sisters, Susan, Jeanie & Sarah all came to Manchester-Farms. I made these sweet cucumber & green tomato pickles and they were a real hit!
7 half-pint Jars
- 4 cups thinly sliced unpeeled cucumbers
- 4 cups thinly sliced green tomatoes
- 2 cups thinly sliced white onions
- ¼ cup salt
- 1 cup sugar
- 2 cups cider vinegar
- 1 Tablespoon mustard seed
- ½ teaspoon celery seed
- 5 or 6 peppercorns
- ½ teaspoon turmeric
Arrange by alternating layers of cucumbers, green tomatoes, onions and salt in bowl. Let stand 6 to 8 hours, or overnight. Drain. Combine the remaining ingredients in a 4-quart kettle and bring to a boil. Add the cucumbers, tomatoes and onions and boil until the vegetables are clear, 5 to 10 minutes.
Pack in hot sterile jars and seal at once.
From The New York Times Cook Book