Ingredients
- 5 lbs. green tomatoes chopped
- 1 large onion chopped
- 2 tablespoons pickling salt
- 1-1/2 cups firmly packed brown sugar
- 2 cups cider vinegar
- 2 teaspoons mustard seeds
- 2 teaspoons whole allspice
- 2 teaspoons celery seeds
- 1-1/2 teaspoons whole cloves
- 3 cups water
Preparation
Step 1
Sprinkle tomato and onion with pickling salt, let stand 4-6 hours. Drain and pat dry with paper towels, set aside. Combine brown sugar and vinegar in a dutch oven, cook over medium heat, stirring constantly, until sugar dissolves. Place mustard seeds and next 3 ingredients on 6” square of cheesecloth, tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture. Bring to a boil stirring constantly, reduce heat and simmer stirring occasionally, 25 minutes or until tomato and onions are tender. Remove and discard spice bag. Pour hot mixture into hot jars, filling to 1/2” from top. Remove air bubbles, wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes.