Makes approximately 12-14 jars (2 cups each)
Takes 2 days to make
Ingredients
15 lbs green tomatoes
6 green peppers
3 medium to large onions
½ cup pickling salt
2 quarts cold water
2 cups sugar
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3 cups cider vinegar
1 tablespoon grated horseradish
- Slice green tomatoes thinly
- Slice green peppers thinly
- Slice onions thinly
- Sprinkle sliced vegetables with salt and let stand overnight
- In the morning pour the 2 quarts of cold water over the vegetables and drain well
- Put into a large pot and add remaining ingredients
- Cook 3-4 hours or until the desired consistency
- To sterilize jars – wash jars in dishwasher, then put in a 250 degree oven. When light goes out, turn off oven, but leave jars in oven until time to use
- To sterilize lids – boil in a pot of water for 5 minutes, then remove from burner and let stand until ready to use. Screw caps should be done same way as lids, in a separate pot
- Pour tomato mixture into sterilized jars, being sure to clean rims of jars and the part that caps screw on to – or they will not seal properly
- Put hot sterilized lids on jars then screw on caps
- Process in hot water bath 10-15 minutes, making sure jars are covered by 1 inch of boiling water and with lid on pot
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