“Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.” - by QUICKIEP
Ingredients
Adjust Servings
Original recipe yields 8 pint jars
Directions
- In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
- Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag.
- In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes.
- Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.
Nutrition
Amount Per Serving (32 total)
- Calories
- 117 cal
- 6%
- Fat
- 0.5 g
- < 1%
- Carbs
- 28.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"These were delicious. We didn't want to have to wait for all of our tomatoes to ripen, and this was fantastic to use them up!!! They taste great...." See more"
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