Delicious, and invaluable for salvaging unripened tomatoes before frost. Please see About Canning Condiments.
Combine in a large bowl:
8 pounds green tomatoes, thinly sliced
2 3/4 pounds onions, thinly sliced
Sprinkle with:
1/2 cup salt
Stir together well, cover, and refrigerate for 12 hours. Rinse in cold water and drain. Combine in a 4-quart nonreactive saucepan and bring to a boil, stirring until the sugar is dissolved:
1 1/2 quarts cider vinegar
2 pounds brown sugar
Stir in:
2 pounds green bell peppers, sliced
1 pound red bell peppers, diced
6 cloves garlic, minced
1 tablespoon dry mustard
1 1/2 teaspoons salt
Add the tomatoes and onions and stir together well. Tie in a moist square of cloth and add:
1 tablespoon whole cloves
1 tablespoon ground ginger
1 1/2 teaspoons celery seeds
1 3-inch cinnamon stick, broken
Simmer, stirring often, until the tomatoes are translucent, about 1 hour. Can while hot; or let cool, remove the spice bag, then cover and refrigerate for up to 1 month.
