Pickled Green Tomatoes

• 2 pounds green tomatoes, sliced
• 13 cup kosher salt
• 1 3/4 cups cider vinegar
• 23 cup raw brown sugar
• 3 tablespoons whole mustard seeds
• 1/4 teaspoon celery seeds
• 1 1/2 teaspoons turmeric
• 2 large yellow onions, sliced
• 2 large green peppers, seeded and diced
• 1 to 2 hot red or green chiles (such as a Serrano or jalapeno), seeded if desired and minced

1. Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet.
2. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight.
3. Place in a colander and drain for another 30 minutes.
4. Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
5. Add onions and simmer for 5 minutes.
6. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil.
7. Reduce heat to low and simmer for 5 minutes.
8. Pour into hot, sterilized jars.
9. Seal and allow cool.
10. Refrigerate for at least 2 weeks before serving.

green tomatoes, kosher salt, cider vinegar, brown sugar, whole mustard seeds, celery seeds, turmeric, yellow onions, green peppers, hot red

Taken from cooking.nytimes.com/recipes/1016825 (may not work)