Green Tomato Pickle

By nekmor

Ingredients

• 1 peck or about 40 small green tomatoes, sliced thinly
• 4 cups onions, sliced thinly
• salt
• 4 cups sugar
• 4 cups white vinegar
• 2 tablespoons celery seed
• 1 bay leaf
• 1 1/2 teaspoons ground mustard
• 3/4 ounce mustard seed
• 12 whole cloves
• 8 allspice seeds
• Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal.

Details

Servings 6
Adapted from macandcheesereview.blogspot.com

Preparation

Step 1

Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.
The next day, drain tomatoes and onions in a colander.
In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot.
Bring to a boil. Reduce heat and simmer for 1 hour.
Spoon into sterilized canning jars and seal