Pottsfield Pickles

Pottsfield pickles are an old end-of-summer relish that puts every last green and red tomato in the garden to work. Cut-up tomatoes, onions, sweet peppers, and celery brine overnight in salt, then simmer in a fragrant sweet-sour bath of vinegar, sugar, cinnamon, clove, ginger, and mustard seed. The result is a sweet-savory chutney-style pickle with the warmth of pumpkin pie spice and the snap of garden vegetables.

The overnight salt cure is what gives this relish its texture. Salt pulls excess water from the vegetables, firming them up and ensuring the brine actually flavors the pickle instead of getting diluted. Two thorough rinses afterward keep the salt level in check, since you don’t want a finished relish that tastes only of brine.

Use non-iodized salt. Iodized table salt clouds the brine and discolors the vegetables. Pickling salt or kosher salt are the right calls.

The spice blend leans warm and almost dessert-like, which is exactly what makes Pottsfield pickles different from your standard tomato relish. Cinnamon and clove give it that holiday warmth, while mustard seed adds the savory backbone that keeps it from veering into chutney territory.

Process the filled jars in a boiling water bath for 15 minutes to lock everything in shelf-stable. The relish improves with age, so don’t be tempted to crack a jar before a couple of weeks have passed.

Pro Tips

• Cut all the vegetables to a similar small dice so they cook evenly and the relish has a uniform texture.
• Leave a quarter inch of headspace in each jar to allow for safe expansion during processing.
• Wipe each jar rim clean before sealing. Any residue can prevent a proper seal.
• Serve alongside roast pork, ham, sharp cheddar, or piled onto a hot dog.

Variations

• Swap a portion of the white sugar for brown sugar for a deeper, more molasses-like sweetness.
• Add a tablespoon of crushed red pepper or a few minced jalapeños for sweet-heat relish.
• Use apple cider vinegar for a softer, fruitier brine.