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| 16 | cups | tomatoes, green | sliced |
| 2 | cups | onions | sliced |
| 1/4 | cup | pickling salt | |
| 3 | cups | brown sugar | |
| 4 | cups | vinegar | |
| 1 | tablespoon | mustard seeds | |
| 1 | tablespoon | allspice | |
| 1 | tablespoon | celery seeds | |
| 1 | tablespoon | cloves | whole |
Wash and slice tomatoes and onions.
Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours.
Drain. Heat and stir sugar in vinegar until dissolved.
Tie mustard seed, allspice, celery seed, and cloves in a spice bag.
Add to vinegar with tomatoes and onions.
If needed, add minimum water to cover pieces.
Bring to boil and simmer 30 minutes, stirring as needed to prevent burning.
Tomatoes should be tender and transparent when properly cooked.
Remove spice bag.
Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 9% |
| Sugars 3.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 0% | Vitamin C | 10% | |
| Calcium | 8% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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