Green Tomato Pickle

1. 1

   Slice one peck of green tomatoes and four green peppers. Place vegetables in a stone jar in layers, sprinkling each layer thickly with salt.

2. 2

   Cover with boiling water and let stand over night.

3. 3

   Drain in the morning through a colander. Add four large onions, sliced, along with an ounce of whole cloves, one ounce of cinnamon, and two pounds of brown sugar.

4. 4

   Place all together in a preserving kettle and nearly cover with vinegar. Boil slowly until the ingredients are tender. Set away in a jar.

5. 5

   The next day, if the syrup seems thin, drain it off and boil down. Cover top of jar with a cloth before setting away.

* Per serving · 4 servings · Values may vary.

No additional tips available.