Makes about 10 pints.

INGREDIENTS

  • 15 pounds green tomatoes
  • 2 1/2 pounds onions, peeled and coarsely chopped
  • 1 cup salt
  • 6 cups brown sugar
  • 4 green peppers, seeded and chopped
  • 1/3 cup celery seed
  • 1/3 cup mustard seed
  • 1 tablespoon whole cloves
  • 4 sticks cinnamon
  • 2 tablespoons whole allspice
  • cider vinegar

    DIRECTIONS

    Remove the stem end of the tomatoes. Cut tomatoes into fine dice. Alternate layers of tomatoes and onions in a large pot or bowl, sprinkling each layer with salt. Leave overnight.

    The next day, drain off juices and place in alarge preserving kettle. Add sugar, green peppers, celery seed and mustard seed. Tie the cloves, cinnamon and allspice in a cheesecloth bag and add to the pot. Pour in cider vinegar to cover and bring to a boil. Turn down heat and simmer for 2 1/2 hours. Remove from heat and discard cheesecloth bag. Pour relish into hot, sterilized preserving jars, cover and seal.