“A way to use all those fresh summer veggies.” - by SLT
Ingredients
Adjust Servings
Original recipe yields 96 servings
Directions
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition
Amount Per Serving (96 total)
- Calories
- 36 cal
- 2%
- Fat
- 0.1 g
- < 1%
- Carbs
- 8.5 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Thanks for this recipe. I had an abundance of green tomatoes at the end of this season, and since I don't like to waste, I came looking for something to do with them. I was pleasantly surprised. My..." See more family loves this recipe. My only question is, why is it suggested that the spices and sugar be put in a cheesecloth. It just melts away into the boiling tomatoes, and leaves a messy cloth to clean up. My guess is that the cheesecloth catches the chunks of clove etc. Am I right?"
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