Gram\u00e2\u20ac\u2122s Note: Good for the toms that don\u00e2\u20ac\u2122t ripen in the fall<\/p>\n
4 qt. sliced Green Tomatoes
\n6 medium Onions, sliced
\n1\/2 C. Salt
\n1 1\/2 C. Sugar
\n1 T. ground Mustard
\n1 T. Mustard Seed
\n1 T. Celery Seed
\n1 T. Allspice
\n1 T. Whole Black Peppercorns
\n4 C. Vinegar<\/p>\n
Use fairly small green tomatoes. Cut out the stem end and slice into 1\/2\u00e2\u20ac\u009d thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight. Drain well. Place spices in small bag made of layered cheesecloth. Combine remaining ingredients in a large kettle, add the spice bag, and simmer about 5 minutes. Add onions and tomatoes, remove spice bag, return to a simmer and cook one minute. Seal in hot sterilized jars. Yields about six pints. If softer pickles are preferred, simmer for up to 30 minutes before jarring.<\/p>\n","protected":false},"excerpt":{"rendered":"
Gram\u00e2\u20ac\u2122s Note: Good for the toms that don\u00e2\u20ac\u2122t ripen in the fall 4 qt. sliced Green Tomatoes 6 medium Onions, sliced 1\/2 C. Salt 1 1\/2 C. Sugar 1 T. ground Mustard 1 T. Mustard Seed 1 T. Celery Seed 1 T. Allspice 1 T. Whole Black Peppercorns 4 C. Vinegar Use fairly small green tomatoes. Cut out the stem end and slice into 1\/2\u00e2\u20ac\u009d thick slices. Slice onion. Place in large bowl and sprinkle with salt; let stand overnight….<\/p>\n