Submitted by Maw Maw
on Wednesday, January 19, 2005
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Makes:
12 servings
Prep Time:
45 minutes
Cook Time:
45 minutes
Ready In:
1 hour, 30 minutes
Here is a great idea on how to use your green tomatoes before the stink (chinch) bug attacks them or if it rains too much and your tomatoes don't ripen!
Ingredients
12 pounds to 13 green tomatoes or 1 peck
8 large onions
10 green bell peppers
3 tbsp salt
6 hot peppers chopped
1 quarts vinegar
1 tbsp cinnamon
1 tbsp allspice
1/4 tsp cloves
3 tbsp dry mustard
10 bay leaves
1 3/4 cup sugar
1/2 cup horseradish optional
Directions
Chop tomatoes, onions and sweet pepper together and cover with salt; let the mixture stand overnight. Drain and add the hot peppers, vinegar, spices (tie in a cheese cloth bag to keep your pickles clean). Allow to boil slowly until tender about 15 minutes. Add the horseradish if you are using it. Pack into sterilized jars to within 1/2 inch of the top. Put on the cap and screw the band on tightly. Process in a boiling water bath for 10 minutes. Remember you can use our "Scale Recipe" function to make less or more of this recipe.
