Pottsville Pickle

Ingredients

2 medium ripe tomatoes

5 tomatillos, dehusked (the original recipe called for green tomatoes)

1.5-2 cups packed shredded cabbage (about half a head of cabbage)

Half a medium red onion

2 spears celery

1 red bell pepper

1/4 cup sea salt

1/4 cup grated horseradish

2 tbsp white mustard seed

1.5 cups granulated sugar

1.4 cups white vinegar

1/4 tsp ground clove

1/4 tsp ground cinnamon

Making the Pickle

Chop and combine the tomatoes, tomatillos, cabbage, onion, celery and bell pepper in a large glass or ceramic (non-reactive) bowl.

Scatter the salt over the vegetables and stir into the mix.

Let the vegetables drain overnight in the refrigerator.

The next day, place the vegetables in a large colander and press out the excess liquid. Do not rinse the vegetables.

After pressing out the remaining liquid, place the vegetables in a large pot and add the mustard seed and horseradish.

Combine the sugar and vinegar in a saucepan and bring to a boil over medium heat until all the sugar is dissolved, about 5-10 minutes.

Pour the sugar and vinegar mix over the vegetables, then simmer the vegetables over medium heat for 25 minutes. Just before removing the vegetables from the heat, add the clove and cinnamon.

Allow the mixture to cool, then serve. The vegetables mixture can be canned in hot, sterile canning jars sealed in a hot water bath, or eaten immediately.

Read the Chicken Corn Soup and Pottsville Pickle blog entry

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