My Favourite Green Tomato Pickles

It's quite difficult to find green tomatoes at the local outdoor markets, so when i do find them in quantity i make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as i do. They are great with veal or pork cutlets.(please note that i do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals i gently boil for about five minutes. The hot jars are packed and the lids are twisted finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)"


Slice tomatoes and onions very thin.
Layer them in a large bowl , sprinkling salt between the layers.
Let stand overnight.
In the morning , drain in a colander , letting cold water run through the vegetables for a few minutes , then drain well again.
Into a large saucepan measure sugar and vinegar.
Tie all spices loosely in a cheesecloth and add to vinegar mixture.
Bring to a boil and add tomatoes , onions and lemon.
Remove stem and seed cores from peppers , slice thinly and add to mixture.
Reduce heat and simmer , uncovered , for 30 minutes , stirring occasionally to prevent sticking.
Remove spice bag.
Pack pickles in sterilized jars and seal.


green tomatoes, onions, pickling salt, mustard seeds, allspice, celery seed, clove, dry mustard, peppercorn, lemon, red sweet peppers, brown sugar, white vinegar