Green Pickle Tomatoes
Use small firm tomatoes, or cut large tomatoes into quarters.
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measurements
1.8 kg green tomatoes
4 medium onions, chopped
250 g chopped green peppers
2 litres white vinegar
1.25 kg sugar
60 g mustard seeds
1 tbsp celery seed
1 teaspoon ground turmeric
a few chili peppers (optional)
1. Mix the tomatoes with the onions and green pepper, and set aside.
2. In a large pan, combine the remaining ingredients (except chilies) and
bring to the boil.
3. Pack the vegetables into clean, sterilized jars (add a couple of chilies
to each jar if using).
Pour the hot vinegar mixture over the vegetables to cover, leaving 2 cm of
room at the top.
4. Seal firmly and store in a cool, dark place. Leave for at least 1
month to allow flavors to develop.
Life is not always what one wants it to be, but to make the best
of it as it is, is the only way of being happy.
- Jennie Jerome Churchill