Ingredients
- 5 pounds tomatoes (un-ripened green tomatoes)
- 12 green onions (white and green parts)
- 24 ounces red bell peppers (4 peppers)
- 1 cup olives (pimento-stuffed green olives)
- 1/4 cup coarse salt
- 2 cups granulated sugar
- 3 cups white vinegar
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1/2 teaspoon ground allspice
How to Make
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Step 1: Chop the vegetables and puree in food processor in batches.
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Step 2: Line a large colander with 1 layer of cheesecloth making sure there is enough cheesecloth to old over the outside of colander; place into a kitchen sink. (Or you can use a large sieve)
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Step 3: Pour all the processed vegetables into the lined colander and sprinkle the salt over the vegetables.
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Step 4: Stir and let sit for a couple of hours.
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Step 5: Grab the ends of the cheesecloth and give it a firm twist to drain the vegetables.
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Step 6: Bring the vinegar, sugar, mustard seeds, celery seeds and allspice to a boil.
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Step 7: Add the vegetable mixture and simmer for a 10 minutes.
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Step 8: Ladle into hot sterile jars and place the snap lid into place; lightly screw on the twist rim.
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Step 9: Place in a hot water bath and add enough water to just cover the jars; boil for 10 minutes.
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Step 10: Carefully remove the jars and allow cooling completely.
We hope you enjoy this recipe!
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