Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Peck green tomatoes, sliced |
| 6 larges | Onions, chopped |
| 3 teaspoons | Whole cloves |
| 6 \N | Green sweet peppers, chopped |
| ¼ pounds | White mustard seed |
| 1 tablespoon | Broken ginger root |
| 2 tablespoons | Broken stick cinnamon |
| 1 teaspoon | Whole allspice |
| 3 quarts | Vinegar |
| 4 cups | Sugar |
| 1 cup | Salt |
| 2 quarts | Water |
| \N \N | Date: 06-16-95 (159) Fido: Cooking |
Sprinkle salt over tomatoes and peppers. Allow to stand overnight.
Drain thoroughly. Add 1 quart vinegar and 2 quarts water. Boil vegetables 15 minutes. Drain. Combine 2 quarts vinegar and 4 cups sugar. Cook until sugar is dissolved. Add mustard seed. Tie cloves, cinnamon, allspice, and ginger root loosely in a cheese-cloth bag.
Add to sirup. Add vegetables and simmer 2 hours, stirring occasionally. Florence Taft Eaton, Concord, MA. From: Sandee Eveland