Green Tomato Pickles
4 quarts sliced green tomatoes -- loosely packed
1 quart sliced onion -- loosely packed
1 cup pickling salt -- divided
2 1 lb. pkgs brown sugar
6 cups vinegar -- 5% acidity
2 small red chile peppers
1/4 cup+2Tbs. whole mustard seeds
1/4 cup celery seed
1 teaspoon pepper
1 tablespoon whole allspice
1 tablespoon whole cloves
Place tomatoes and onion in separate bowls; sprinkle 3/4 cup salt over
tomatoes and 1/4 cup salt over onion, mixing well. Cover both bowls and let
stand at least 4 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 Dutch oven. Tie allspice and cloves in a
cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat,
and cook, uncovered, over low heat 20 minutes or until tomatoes are tender. Pack
tomato mixture and liquid into hot sterilized jars, leaving 1/2 inch head space;
wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a
boiling water bath 10 minutes.
Yield: 2 quarts.