Green Tomato Pickle

Title:
Green Tomato Pickle

Yield:
1 Servings

Categories:
Preserves




Ingredients:





    30 md Green tomatoes (about 7 lbs)


     6 lg Onions


   1/2 c  Coarse salt


     1 tb Mustard seed


     1 tb Whole allspice


     1 tb Celery seed


     1 tb Whole cloves


     1 tb Dry mustard


     1 tb Peppercorns


   1/2 lg Lemon


     2 md Sweet red peppers


 2 1/2 c  Brown sugar


     3 c  Vinegar






 Thinly slice tomatoes and onions. Sprinkle salt over vegetables in layers


 and let stand overnight. Next day drain thoroughly, rinse in cold water and


 drain again. Tie all spices loosely in a cheesecloth bag. Slice lemon


 thinly. Remove stem, seed and cores from peppers; cut peppers into thin


 slices. Add spice bag and sugar to vinegar in a large Dutch oven. Bring to


 a boil, then add tomato-onion mixture, lemon slices and pepper strips. Cook


 for half-hour, stirring frequently to prevent sticking. (Adjust heat to


 prevent sticking.) Remove spice bag. Pack pickles into clean, hot


 sterilized preserving jars to 1/8-inch from sealing edge. Seal with metal


 lid and sealing band. MAKES ABOUT 6 PINTS.


 Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton"


 
on Oct 1, 1995