- 1/2 bucket green tomatoes
- 2 1/2 cups [625 mL] onions
- Salt
- 3 1/2 cups [875 mL] sugar
- 1/2 teaspoon [2.5 mL] ground clove
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/2 teaspoon [2.5 mL] pepper
- 1 tablespoon [15 mL] marinade spices [tied into cottoncheese cloth]
- 3 cups [750 mL] vinegar
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The Night Before
- Well rinse green tomatoes under cold running water.
- Slice green tomatoes; peel and thinly slice onions.
- Into a large enough bowl, arrange 1 row green tomato slices and 1 row onion slices, sprinkling each row with a little salt.
- Repeat with remaining tomato and onion slices.
The Morning After
- Strain vegetables into a large strainer, for at least 1 hour.
- Meanwhile, into a large casserole, heat together sugar, ground clove, 1 teaspoon [5 mL] salt, cinnamon, pepper, marinade spices and vinegar over medium heat.
- Mix in tomato and onion slices; cook for 15 minutes more, mixing well.
- Take away from heat; remove and throw away tied marinade spices.
- Pour into sterilized jars; seal and sterilize.
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