Green Tomato Pickles

1. 1

   Place sliced tomatoes and onions in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures until evenly coated.

2. 2

   Cover both bowls and let stand at room temperature for 4 to 6 hours.

3. 3

   Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid.

4. 4

   Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture.

5. 5

   Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar), leaving 1/2-inch headspace; wipe jar rims.

6. 6

   Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.

7. 7

   Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

* Per serving · 4 servings · Values may vary.