- 5 pounds green tomatoes, chopped
- 1 large onion, chopped
- 2 tablespoons pickling salt
- 1 1/2 cups firmly packed brown sugar
- 2 cups cider vinegar (5% acidity)
- 2 teaspoons mustard seeds
- 2 teaspoons whole allspice
- 2 teaspoons celery seeds
- 1 1/2 teaspoons whole cloves
- 3 cups water
How to Make It
Sprinkle tomato and onion with pickling salt; let stand 4 to 6 hours. Drain and pat dry with paper towels; set aside.
Combine brown sugar and vinegar in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.
Place mustard seeds and next 3 ingredients on 6-inch square of cheesecloth; tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture.
Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 25 minutes or until tomato and onion are tender. Remove and discard spice bag.
Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.