Friday, August 27, 2010
Beulah’s Green Tomato Salad
3 Small Green Tomatoes thinly sliced with peel and seeds. (Easy!)
1 Medium Vidalia Onion, thinly sliced.
1 Medium Cucumber thinly sliced. Preferably Kirby cucumbers or other UNwaxed variety.
1 Cup of Cider Vinegar or white vinegar.
1 Cup of sugar
½ Cup of water
¼ C up of Pickling Spice.
In a nonreactive pot add vinegar, sugar, water and pickling spices. Heat over medium heat until sugar is dissolved. Let cool slightly. Taste and adjust sweet/sour ratio if needed.
Slice vegetables and place in a sealable bowl. Strain pickling spice from liquid, discard used spices. Pour strained liquid over vegetables and mix. Refrigerate at least 2 two hours preferably overnight.
This is a very refreshing salad/relish and a good way to make use of those end of season green tomatoes. I serve this with pinto beans and cornbread. Cook the beans in a crock pot and when you get home at the end of the day, all you have make is the cornbread. Very satisfying dinner.