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

Browse by ingredient

Instructions

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.