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Pickled Green Tomatoes




Source of Recipe


Cooking in the New South






List of Ingredients



• 4 quarts green tomatoes (about 24-28 medium-sized tomatoes)
  
• 2 cups onions, sliced
  
• 1/2 cup salt
  
• 2 green peppers, seeded and chopped
  
• 3 cups white or brown sugar
  
• 2 1/2 T celery seed
  
• 2 1/2 T mustard seed
  
• 2 T whole cloves
  
• 2 T whole allspice
  
• 3 3-inch sticks cinnamon
  
• 1 quart distilled white vinegar
  






Instructions



1. Wash and drain tomatoes. Peel and cut tomatoes into slices*. Peel and slice onions. Sprinkle alternate layers of tomatoes and onions with salt in large glass bowl. Let stand overnight.
   
2. In morning, drain well. Transfer mixture to pan. Add peppers, sugar, celery seed, mustard seed, and spice bag made by placing cloves, allspice, and cinnamon in pieces of cheesecloth and tying top to secure. Add vinegar to cover. Bring to boil. Simmer 15 minutes or until vegetables are tender. Remove spice bag.
   
3. Pack vegetables into sterilized jars. Leave 1/2-inch head space. Fill jar to withing 1/2-inch of top with boiling hot liquid. Remove air bubbles by sliding dull knife around edge of jar. Adjust lids. Process in boiling water bath 15 minutes.
   






Final Comments


*You can prepare tomatoes in quarters instead of slices if desired.

Makes 5 pints