Green Tomato Pickle

I’ve been waiting to harvest the end-of-the-season green tomatoes that won’t ripen - not to fry them, but to make green tomato pickles. When I visit my dad, he always has homemade pickles, chutneys, and hot sauces in the pantry. He could survive forever on the many jars of pickles and cases of wine stored in his closets.
This is a sweet pickle he devised from a handful of recipes. Follow the recipe, and you’ll have enough to can. I’m not going into canning, but if you’re interested… Not prepared to can? Reduce the recipe to make just enough for one container, and eat it within the next couple of weeks. That’s what I did, because when the apocalypse comes and the terrorists win, I’m looting! First stop: dad’s house.

Green Tomato Pickle
makes about 6 pints

1 peck or about 40 small green tomatoes, sliced thinly
4 cups onions, sliced thinly
salt
4 cups sugar
4 cups white vinegar
2 tablespoons celery seed
1 bay leaf
1½ teaspoons ground mustard
¾ ounce mustard seed
12 whole cloves
8 allspice seeds

• Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal.
  
• Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.
• The next day, drain tomatoes and onions in a colander.
• In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot.
• Bring to a boil. Reduce heat and simmer for 1 hour.
• Spoon into sterilized canning jars and seal.