Green Tomato Pickles

Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe. Recipe yield: 8 pint jars INGREDIENTS • 1 gallon green tomatoes, thinly sliced • 6 large onions, thinly sliced • 1/2 cup salt • 1 tablespoon whole black peppercorns • 1 tablespoon whole cloves • 1 tablespoon whole allspice berries • 1 tablespoon celery seeds • 1 tablespoon mustard seed • 1 tablespoon ground mustard • 3 cups distilled white vinegar • 3 cups brown sugar • 1/2 lemon, sliced • 2 red bell peppers, minced • 1 red bell pepper, thinly sliced DIRECTIONS 1. In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight. 2. Pour cold water over tomatoes and onions, and let stand for 1 hour. Place black pepper, cloves, allspice, mustard seeds and ground mustard in a small cheesecloth bag. 3. In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. 4. Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes.