Pickled Green Tomatoes

In a large bowl, gently toss the tomatoes and onion, if using, with a sprinkle of salt and mix gently. Let sit at room temperature for at least 2 hours or up to 8 hours to draw out any excess moisture.

In a nonreactive, medium saucepan over low heat, combine the vinegar, water, sugar, and turmeric. Stir until the sugar dissolves and then increase the heat slightly and bring everything to a simmer. Remove from the heat and cover to keep warm.

Sterilize 3 or 4 pint jars (500 ml jars). (For more information, check out the USDA’s Complete Guide to Home Canning.)
When the jars are cool enough to handle, drain the tomatoes, discarding any liquid.

To each jar, add 1 cinnamon stick, 2 garlic cloves, a lemon peel strip, a bay leaf, and 1/2 teaspoon peppercorns.
☞ TESTER TIP: The garlic cloves will take on a bluish grey hue over time. This is a completely normal reaction to the vinegar. If you prefer to not raise eyebrows at the table, first drop the garlic cloves in boiling water for 10 seconds before adding them to the jars to prevent discoloration.
Using small clean tongs or clean hands, carefully but tightly pack the tomato pieces into the jars. Add enough of the warm vinegar mixture to each jar until the tomatoes are completely covered, leaving 1/2 inch (12 mm) of space at the top of each jar.
Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with a paper towel or a clean damp cloth and seal immediately.
Process in a hot water canner for 15 minutes or according to the manufacturer’s instructions. Then let cool.
These pickles will keep in a cool, dark place for up to 2 years, but do let them sit for at least 1 month before you try them; they’ll be even better after 3 months. Once opened, refrigerate and use within a week.