• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 gallons green tomatoes
  • 6 whole onions, chopped
  • 7 whole sweet red peppers
  • 3 whole large bell peppers
  • 2 tablespoons salt
  • 2 quarts vinegar
  • 1 1/2 cups water
  • 6 1/2 cups sugar
  • 2 tablespoons celery seed
  • 2 tablespoons mustard seed
  • 1 tablespoon whole cloves
  • 1 tablespoons allspice, whole
  • 1 stick cinnamon, broken


  • Chop tomatoes, onions, and peppers in food processor. Mix the spices and tie in a cheesecloth bag. Mix all other ingredients together in a large pot, bring just to a boil, but do not boil. Remove bag of spices from mixture. Spoon into sterilized pint jars and seal. Process in boiling water bath for 15 minutes. Let stand for about a week before eating. Refrigerate before serving. Makes 10 quarts, about 320 two-tablespoon servings.


Categories: Spread 

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