Categories: chutney, pickles, relish

Ingredients

• 4 quarts sliced green tomatoes, loosely packed
• 1 quart sliced onion, loosely packed
• 1 cup pickling salt, divided
• 2 lbs. light brown sugar
• 6 cups vinegar (5% acidity)
• 2 small red chile peppers
• 1/3 cup mustard seeds
• 1/4 cup celery seeds
• 1 tsp. ground black pepper
• 1 Tbsp. whole allspice
• 2 tsp. whole cloves

Directions

1. Place tomatoes and onion in separate bowls; Sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours.
2. Place tomatoes in cheesecloth bag and squeeze gently to remove excess juice. Repeat procedure with onions. Discard salty liquid.
3. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seed, celery seed and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag and add to tomato-onion mixture. Bring mixture to a boil. Reduce heat and simmer, uncovered over low heat 2 minutes or until vegetables are tender.
4. Pack tomato mixture and liquid into hot sterilized quart jars. (with 1 piece chile pepper in each jar) leaving 1/2 inch headspace; wipe rims. Cover at once with lids and rings.

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