Spanish Green Tomato Pickles
|Tomatoes||2 Gallon (1 Peck)|
|White onions||12 Medium, sliced|
|Pickling salt/Kosher salt||1 Cup (16 tbs) (Curing and salt is washed away)|
|Green peppers||6 , cut into squares|
|Whole cloves||2 Tablespoon|
|Whole allspice berries||2 Tablespoon|
|Whole peppercorns||1 Tablespoon|
|Mustard seeds||1⁄2 Cup (8 tbs)|
|Brown sugar||2 1⁄2 Cup (40 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs) (4% To 6% Acidity)|
1 Use pear-shaped or round tomatoes. Wash, remove stem ends and blossom scars, and slice. Pack tomatoes and onions in alternate layers with salt sprinkled between layers. Let stand overnight. Drain.
2 Add green peppers, spices and sugar. Add vinegar almost to cover.
3 Heat gradually to boiling. Boil slowly for 30 minutes. Pour into sterilized jars and seal, following conventional canning procedures.