Garlic Flavored Green Tomato Pickles Recipe
Ingredients
| Green tomatoes | 4 Pound, thinly sliced | |
| Onions | 3 Medium, thinly sliced | |
| Salt | 1⁄4 Cup (4 tbs) | |
| Green peppers | 3 Medium, chopped | |
| Sweet red peppers/2 small sweet red pepper | 1 Large, chopped | |
| Cider vinegar | 2 Cup (32 tbs) | |
| Garlic/2 small | 1 Large, minced | |
| Packed brown sugar | 1 1⁄2 Cup (24 tbs) | |
| Dry mustard | 3⁄4 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Celery seed | 1 Teaspoon | |
| Whole cloves | 9 | |
| Cinnamon stick piece | 1 , broken |
Directions
Arrange tomatoes and onions in layers in a large bowl, sprinkling salt between the layers.
Cover and let stand overnight.
Drain the vegetables in a colander and rinse them thoroughly under cold running water to remove excess salt.
While vegetables are draining, wash and prepare the peppers.
Mix peppers with vinegar, garlicand brown sugar in a kettle.
Bring to boiling, stirring occasionally.
Add drained vegetables and spices.
(Tie cloves and cinnamon in a spice bag, if desired.) Bring to boiling, stirring to mix well.
Cook gently, covered, until green tomatoes are translucent, 35 to 45 minutes.
Quickly pack pickles into hot sterilized jars and seal
Cover and let stand overnight.
Drain the vegetables in a colander and rinse them thoroughly under cold running water to remove excess salt.
While vegetables are draining, wash and prepare the peppers.
Mix peppers with vinegar, garlicand brown sugar in a kettle.
Bring to boiling, stirring occasionally.
Add drained vegetables and spices.
(Tie cloves and cinnamon in a spice bag, if desired.) Bring to boiling, stirring to mix well.
Cook gently, covered, until green tomatoes are translucent, 35 to 45 minutes.
Quickly pack pickles into hot sterilized jars and seal
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