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gallon green tomatoes onions salt whole black peppercorns whole cloves whole allspice berries celery seeds ground mustard distilled white vinegar brown sugar lemon red bell peppers red bell pepper
Viewed: 53 - Published at: 6 years agoIngredients
- 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
Method
- In a large ceramic bowl or crock, combine green tomatoes and onions.
- Sprinkle with salt.
- Refrigerate overnight.
- 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.
- 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.
- 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.
