Green-Tomato Pickle

• 2 pounds green tomatoes, cored and thinly sliced
• 1 1/2 tablespoons salt
• 2 1/8 cups cider vinegar
• 3/4 cup water
• 2 cups granulated sugar
• 1/2 cup lightly packed dark brown sugar
• 1 tablespoon pickling spice, tied in a cheesecloth bundle
• 1 small bay leaf
• 1/2 medium green bell pepper, thinly sliced
• 1 medium sweet onion, thinly sliced

1. In a colander set in the sink, toss the green tomatoes with the salt and let stand at room temperature until almost all of their liquid has been released, at least 2 hours or overnight.
2. Drain and rinse the tomato slices, then pat dry.
3. In a large saucepan, combine the vinegar, water, granulated sugar, brown sugar, pickling spice bundle and bay leaf and bring to a boil.
4. Reduce the heat to moderate and simmer until reduced by one-third, about 30 minutes.
5. Add the sliced green tomatoes, green bell pepper and onion and cook them over moderate heat until the liquid is reduced to a thick syrup, about 2 hours.
6. Discard the pickling spice bundle and the bay leaf.
7. Pour the green-tomato mixture into 2 hot sterilized 1-pint jars, stopping 1/4 inch from the tops.
8. Wipe the glass rims and seal the jars.
9. Let cool and refrigerate.
10. Alternatively, process the pickle: Set the jars in a water bath, bring to a boil and boil for 15 minutes.
11. Remove the jars from the water bath and let cool completely.

green tomatoes, salt, cider vinegar, water, sugar, brown sugar, pickling spice, bay leaf, green bell pepper, sweet onion

Taken from www.foodandwine.com/recipes/green-tomato-pickle (may not work)