Green Tomato Pickle
|Green tomatoes||4 Quart|
|Onions||4 Large, peeled|
|Sweet red peppers||4|
|Pickling salt||3⁄4 Cup (12 tbs)|
|Cider vinegar||5 Cup (80 tbs)|
|White sugar||5 Cup (80 tbs)|
|Freshly ground pepper||1 Teaspoon|
|Mustard seed||1 Teaspoon|
|Celery seed||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
Slice the tomatoes and onions thinly.
Remove membranes and seeds from peppers.
Cut the peppers into rings or strips.
Sprinkle the salt over the vegetables in layers.
Let stand overnight.
Drain the vegetables, rinse thoroughly in cold water, drain well again.
Combine the rest of the ingredients together in a large preserving kettle.
Bring to the boil.
Add the vegetables.
Return to the boil and cook 30 minutes, stirring frequently to prevent sticking.
Pack into hot sterilized jars and seal.