Ripe Tomato Pickle (Uncooked)

Ingredients

• 2 pints Ripe Tomatoes, peeled and chopped (Approximately 4 cups chopped, or 1 kg. Original recipe calls for 3 pints.)
• 0.67 cup Celery, chopped (Original recipe calls for 1 cup.)
• 2.5 tablespoons Red Bell Pepper, chopped (Original recipe calls for 4 tablespoons.)
• 2.5 tablespoons Onion, chopped (Original recipe calls for 4 tablespoons.)
• 2.5 tablespoons Salt (Original recipe calls for 4 tablespoons. This is a significant amount, typical for pickling.)
• 4 tablespoons Sugar (Original recipe calls for 6 tablespoons.)
• 4 tablespoons Mustard Seed (whole) (Original recipe calls for 6 tablespoons.)
• 0.25 teaspoon Ground Clove (Original recipe calls for ½ teaspoon.)
• 0.25 teaspoon Ground Cinnamon (Original recipe calls for ½ teaspoon.)
• 0.5 teaspoon Grated Nutmeg (Original recipe calls for 1 teaspoon.)
• 1.33 cups Vinegar (white or apple cider) (Original recipe calls for 2 cups.)

Instructions

1. 1Carefully peel the ripe tomatoes. A good method is to blanch them briefly in boiling water (about 30 seconds) then immediately transfer to an ice bath, which makes the skin easy to slip off. Once peeled, chop the tomatoes into small, uniform pieces. Separately, finely chop the celery, red bell pepper, and onion.
2. 2In a very large mixing bowl, combine the chopped tomatoes, celery, red bell pepper, and onion. Add the salt, sugar, whole mustard seeds, ground clove, ground cinnamon, grated nutmeg, and vinegar. Mix all ingredients thoroughly with a large spoon or clean hands until everything is well combined and the sugar and salt begin to dissolve.
3. 3Sterilize clean glass jars and their lids. You can do this by washing them in hot soapy water, rinsing thoroughly, and then boiling them in water for 10 minutes, or running them through a hot dishwasher cycle. Allow them to air dry completely. Once sterilized, carefully transfer the tomato pickle mixture into the jars, ensuring that the vegetables are fully submerged in the vinegar liquid. Leave about ½ inch of headspace from the rim of the jar. Seal the jars tightly with their lids.
4. 4Place the sealed jars in a cool, dark place, such as a pantry or cupboard. The original recipe states this uncooked mixture must stand for one week before using. This allows the flavors to meld and the pickling process to properly develop. Do not open the jars during this time.
5. 5After one week, your Ripe Tomato Pickle is ready to enjoy! Serve it as a condiment with meals. Once opened, or after the initial standing period, store the jars in the refrigerator. The pickle may be kept for up to a year when properly refrigerated.