Ingredients:
15 lbs green tomatoes, washed, sliced
4 white onions, sliced
2 tablespoons salt
6 cups white vinegar
2 cups sugar or 2 cups Splenda granular, plus
1 cup water
2 teaspoons allspice
4 teaspoons dry mustard
1 teaspoon cloves
2 teaspoons celery seeds
1 teaspoon ground ginger
1/2 cup brown sugar or 1/2 cup Splenda brown sugar blend
Directions:
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers. Place in crock or large stockpot.
for 24 hours.
The next day drain off juice. Throw away.
In stockpot add vinegar,sugar,allspice, dry mustard, cloves, celery seed, ginger and brown sugar. Stir with a wooden spoon, bring to a slow boil.
Pack tomatoes in sterilized wide mouth pints or quarts. Pack onions if you like.
The guideline is usually 2 tomatoes per pint jar. But this depends on the size of your tomatoes.
Pour vinegar spice mixture over tomatoes, wipe rim of jar, hot seal and ring tight. It is ok to add a little water to vinegar mixture if you run a little short.
Put in water bath canner, process 20 minutes. Take out, place on towelled counter,out of drafts and all should seal.
24 hour period is included in prep time.
With this recipe you can have fried green tomatoes in the winter! If that is going to be your use.cut the tomatoes a little thick.
Servings: Serve
Time preparation: 60 min.
Time total: 80 min.