Ingredients
32
32 servings
- •1 gallon green tomatoes, thinly sliced
- •6 large onions, thinly sliced
- •0.5 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
- •0.5 lemon, sliced
- •2 red bell peppers, minced
- •1 red bell pepper, thinly sliced
Instructions
- 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 peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
- Drain tomatoes and onions.
- 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. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
- 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. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.
Nutritional Facts
Per 32 servings
- Calories: 117
- Carbohydrate: 28g
- Fat: 1g
- Fiber: 2g
- Protein: 2g
- Sugar: 25g
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