- 24 tomatoes
- 1 apple
- 2 green peppers
- 1 red pepper
- 1 cup of celery
- 1 cup onions
- 1 cup white vinegar
- 1 tbsp of lemon juice
- 2 cups brown sugar
- 2 tsp pickling salt
- 1 tbsp pickling spice
Peel the tomatoes, and chop them up finely.
Dump them in a big pot. Now chop up the celery, apple, peppers and onions and add them to the pot. Mix in the vinegar, lemon juice and pickling salt.
Make a small pouch using the cheesecloth, and put in a tablespoon of pickling spice.
Dump the bag in the pot, and bring it to a boil. Once it’s boiled, reduce the heat, and let it simmer for 3 to 4 hours. The longer it simmers, the thicker it will be.
I was low on tomatoes, so this batch made 4 500ml mason jars.
*note* I use a hand choppy thing to do the chopping. I guess you could do it by hand, but I’m too lazy. I suppose a food processor of some sort would do the job too.
That’s about it. If you don’t like it, remember, this recipe is worth what you paid for it.