Ingredients

  • 1 1/2 pecks (12 quarts) green tomatoes, sliced
  • 12 large onions
  • 1 1/2 cups salt
  • Cider vinegar
  • 3 pounds dark brown sugar
  • 3 tablespoons white mustard seed
  • 1 1/2 tablespoons celery seed
  • 1 1/2 tablespoons whole cloves
  • 1 1/2 tablespoons whole allspice
  • 3 tablespoons ground mustard
  • 1 1/2 tablespoons ground black pepper
  • 9 small pods hot red pepper (cut up without seeds) or 2 tablespoons dried crushed red pepper
  • Directions

    Slice tomatoes and sprinkle with salt. Let stand overnight. Next day wash off salt and drain thoroughly. Cover with good quality cider vinegar and add the remaining ingredents. Boil about 1 hour and put in sterilized jars.

    Yield: 16 to 18 jars

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