I know Southerners fry green tomatoes but I’m a Northerner and I like them pickled! This is a recipe of my late mother’s. And my late father-in-law LOVED it and requested it each fall when I would gather my green tomatoes before the first frost. Here it is:

Green Tomato Pickles–yields 8 pints

8 pounds green tomatoes, thinly sliced

Six large onions, thinly sliced

Three large red or green peppers, sliced thinly

Salt

1 tablespoon whole cloves

1 tablespoon mixed pickling spices

1 quart of vinegar

2 cups sugar

1 tablespoon dry mustard

1/2 teaspoon allspice

Put tomatoes and onions in two separate bowls sprinkle 1/4 cup salt on tomatoes and 2 tablespoons salt on onions. Cover and set overnight. Drain vegetables thoroughly and discard liquid.

Put whole spices in tea ball and put into sauce pan. Add vinegar, sugar and spices. Heat to boiling and to dissolve sugar.

Put vegetables into large kettle on low to medium heat. Add vinegar and simmer all together 20 minutes –from cold. Pout into clean hot jars with 1/2 inch free on top. Remove air bubbles. Seal. Water bath five minutes.

That’s it! My father-in-law loved it with roast beef or pork or cheesy bread. The cloves give it that rich autumn flavor. Enjoy!–Lyn