Yet another green tomato recipe. I made these a few days ago. Normally I don't care for sweet-style pickles very much, I prefer dill. But these turned out quite good. I used this recipe, cutting it in half because I accidentally cut my finger while slicing tomatoes, and didn't feel like doing any more slicing that night. :-} So remember to be careful when you're slicing the tomatoes, don't get lazy and start chopping up your extremities.
Green Tomato Pickles
1 peck (40 small) green tomatoes, thinly sliced
4 cups onions, thinly sliced
4 cups sugar
4 cups white vinegar
2 tbsp. celery seed
1 bay leaf
1 1/2 tsp. ground mustard
3/4 oz. mustard seed
12 whole cloves
8 whole allspice seeds
Alternate layers of tomatoes and onions on a large platter. Shake salt on each layer like you’re salting a meal. Cover platter with plastic wrap and store overnight in refrigerator. Salt will draw moisture from the tomatoes and onions, so place platter on a rimmed baking sheet to catch any water that may spill.
The next day, drain tomatoes and onions in a colander. In a large pot, add the tomatoes, onions, sugar, white vinegar, celery seed, bay leaf, ground mustard, and mustard seed. Place cloves and allspice in a cloth bag, and add to the pot. Bring to a boil. Reduce heat and simmer for 1 hour.
Spoon into sterilized canning jars and seal (I did 5 minutes in a boiling-water bath).