Ingredients:
- 4 quarts sliced green tomatoes, loosely packed
- 1 quart sliced onion, loosely packed
- 1 cup pickling salt, divided
- 2 pounds light brown sugar
- 6 cups vinegar (5% acidity)
- 2 small red chile peppers
- 1/3 cup mustard seeds
- 1/4 cup celery seeds
- 1 teaspoon ground black pepper
- 1 tablespoon whole allspice
- 2 teaspoons whole cloves
Preparation:
Place sliced tomatoes and sliced
onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt
over onion; stir both mixtures. Cover both bowls and let stand at room
temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze
gently to remove excess juice. Repeat this procedure for onion. Discard the
salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard
seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a
small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil.
Reduce heat, and simmer, uncovered, over low heat 20 minutes or until
vegetables are tender. Pack tomato mixture and liquid into hot sterilized
1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary),
leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and
screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4
1-pint jars or 2 1-quart jars.
