Pickled Green Tomatoes

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 onion, thinly sliced
• 1 red bell pepper, ribs and seeds removed, thinly sliced
• 3 lbs green tomatoes, cut into 1-inch wedges or left whole if small (about 9 medium)
• 3 -6 garlic cloves
• 3 -6 small red chilies
• 3 cups sugar
• 2 tablespoons coarse salt
• 4 cups cider vinegar
• 4 teaspoons mustard seeds
• 2 teaspoons whole cloves
• 2 teaspoons celery seeds
• 2 teaspoons whole allspice

Recipe

• 1 in a large bowl, combine onion, bell pepper, and tomatoes.
• 2 pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. place a garlic clove and a red chili in each jar, and set aside.
• 3 in a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. bring to a boil over medium-high heat; stir until sugar dissolves.
• 4 pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
• 5 wipe rims of excess; screw on lids.
• 6 bring a large stock pot of water to a boil. using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
• 7 let jars sit in gently simmering water for 10 minutes.
• 8 remove; let cool slightly.
• 9 check seal by pressing in center of lid. if it doesn't pop back, it is properly sealed. if it does, return jars to water for 10 more minutes.
• 10 let sealed jars cool completely.
• 11 let pickled tomatoes stand until flavors have melded, at least 2 weeks. store unopened jars in a cool, dark place up to 6 months. once opened, jars will keep in the refrigerator for up to 1 month.