Quick Green Tomato Pickles
2 1/2 pounds green tomatoes (sliced less than 1/4 inch thick)
1 1/2 pounds (about five medium) white or yellow onions (I julienned them)
1 1/2 tspn mustard seed
2 Tbsp pickling salt
1/2 cup sugar
2 cups cider vinegar
Combine tomatoes, onion, and mustard seed in a crock or large mixing bowl. Sprinkle with salt and mix gently. Let stand for eight to 12 hours.
Drain. Pack into jars.
Combine sugar and vinegar. Stir until sugar dissolves. Pour vinegar/sugar solution over the pickles. Cover and refridgerate. Hold for 24 hours before eating. These pickles will keep for 6 - 10 months.
The best combination is this pickle with pate of any kind. Really, really delicious.
Love & pickles,