Ingredients Jump to Instructions ↓

  1. 1 gallon green tomatoes, thinly sliced

  2. 6 large onions, thinly sliced

  3. 1/2 cup salt

  4. 1 tablespoon whole black peppercorns

  5. 1 tablespoon whole cloves

  6. 1 tablespoon whole allspice berries

  7. 1 tablespoon celery seeds

  8. 1 tablespoon mustard seed

  9. 1 tablespoon ground mustard

  10. 3 cups distilled white vinegar

  11. 3 cups brown sugar

  12. 1/2 lemon, sliced

  13. 2 red bell peppers, minced

  14. 1 red bell pepper, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.


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