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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe. Ingredients:
1 gallon green tomatoes, thinly sliced |
6 large onions, thinly sliced |
1/2 cup salt |
1 tablespoon whole black peppercorns |
1 tablespoon whole cloves |
1 tablespoon whole allspice berries |
1 tablespoon celery seeds |
1 tablespoon mustard seed |
1 tablespoon ground mustard |
3 cups distilled white vinegar |
3 cups brown sugar |
1/2 lemon, sliced |
2 red bell peppers, minced |
1 red bell pepper, thinly sliced |
Directions:
1. In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
2. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.
3. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.
4. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.
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