2 ga Green tomatoes
12 lg Onions
2 qt Vinegar
4 c Sugar
2 tb Dry mustard
2 tb Salt
2 tb Pepper
1 tb Ground cloves
1 tb Ground allspice
Wash and grind tomatoes, do not peel. Grind onions. Place tomatoes and
onions in a kettle. Add remaining ingredients; mix well. Cook until
tomatoes and onions are tender. Place in hot sterilized jars; seal.
Process in boiling water bath for 10 minutes. Store for at least 1
month before serving.
Recipe from: Gloria G. Wildgreebe Maple Valley, Washington.
Recipe by: National Grange Bicentennial Year Cookbook (1976)
