Categories: chutney, pickles, relish
Ingredients
- 4 quarts sliced green tomatoes, loosely packed
- 1 quart sliced onion, loosely packed
- 1 cup pickling salt, divided
- 2 lbs. light brown sugar
- 6 cups vinegar (5% acidity)
- 2 small red chile peppers
- 1/3 cup mustard seeds
- 1/4 cup celery seeds
- 1 tsp. ground black pepper
- 1 Tbsp. whole allspice
- 2 tsp. whole cloves
Directions
- Place tomatoes and onion in separate bowls; Sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours.
- Place tomatoes in cheesecloth bag and squeeze gently to remove excess juice. Repeat procedure with onions. Discard salty liquid.
- Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seed, celery seed and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag and add to tomato-onion mixture. Bring mixture to a boil. Reduce heat and simmer, uncovered over low heat 2 minutes or until vegetables are tender.
- Pack tomato mixture and liquid into hot sterilized quart jars. (with 1 piece chile pepper in each jar) leaving 1/2 inch headspace; wipe rims. Cover at once with lids and rings.