Ingredients:
- 4 quarts sliced green tomatoes, loosely packed
- 1 quart sliced onion, loosely packed
- 1 cup pickling salt, divided
- 2 pounds brown sugar
- 6 cups vinegar, 5% acidity
- 2 small red chile pepper pods
- 1/4 cup + 2 tablespoons whole mustard seeds
- 1/4 cup celery seed
- 1 teaspoon pepper
- 1 tablespoon whole allspice
- 2 teaspoons whole cloves
Preparation:
Place tomatoes and onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, mixing well. Cover both bowls and let stand aat least 4 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large Dutch oven. Tie allspice and cloves in a cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat, and cook, uncovered, over low heat 20 minutes or until tomatoes are tender. Pack tomato mixture and liquid into hot sterilized 1-pint jars, leaving 1/2 inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Starting timer when water returns to a boil with jars in it, process for 10 minutes in a boiling-water canner, or 15 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 20 minutes.Makes 4 pints.
More Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Oven Fried Green Tomatoes
Green Tomato Ketchup
Baked Green Tomatoes
Classic Fried Green Tomatoes
Fried Green Tomatoes II
Oven Fried Green Tomatoes
Green Tomato Hash
Green Tomato Cake
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish
Green Tomato Recipe Index
Tomato Recipes
Pickles and Preserves
Vegetable Dishes
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