You may also like
Categories:
tomatoes onions coarse pickling salt celery red bell peppers red pepper apple cider vinegar brown sugar
Viewed: 28 - Published at: 8 years agoIngredients
- 6 quarts ripe tomatoes
- 3 large onions, minced
- 1/2 cup coarse pickling salt
- 3 cups diced celery
- 2 large red bell peppers, seeded and diced
- 1/3 cup whole mixed pickling spice (tied in cheesecloth bag)
- 3/4 teaspoon red pepper flakes
- 1 1/2 cups apple cider vinegar
- 4 cups brown sugar
Method
- Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
- Cover bowl and let stand for a minimum of 8 hours; overnight is best.
- Drain thoroughly and place in a large, heavy saucepan with a lid.
- Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
- Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
- Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
- Simmer mixture until thickened again, about 25 minutes.
- Remove spice bundle in cheesecloth bag and discard.
- Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
- Process in a boiling water bath for 10 minutes.
- Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.
