Spanish Tomatoes

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles-relish-chutney

Ingredients

  • 24 green tomatoes, sliced
  • 1 large onion, sliced
  • 2 green peppers, chopped
  • 1/4 cup salt
  • 1 Tbsp. peppercorns
  • 1 Tbsp. mustard seed
  • 1 cup brown sugar
  • 2 quarts vinegar

Directions

  1. Alternate layers of sliced tomatoes with layers of sliced onion and chopped green peppers, in a large crock and sprinkle each layer with salt. Let stand 24 hours, then drain.
  2. Combine vegetables, spices and sugar and cover with vinegar. Cook gently 45 minutes. Pack in sterilized, hot jars and seal.

  3. makes 4 pints.

  4. For added color, cut 2 or 3 red sweet peppers into strips and add to tomatoes in crock.

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