members recipes

Ingredients
2 Quarts sliced, unpeeled green tomatoes, about 1/2 inch slices
2 tablespoons pickling salt
8 ozs sugar
8 ozs dark brown sugar
1 pint cider vinegar
2 tablespoons mustard seeds
1 teaspoon celery seeds
2 bay leaves, crumbled
2 large yellow onions, peeled and thinly sliced
2 large sweet green peppers, cored, seeded and minced
1 large sweet red pepper OR 1 small hot chilli pepper, cored, seeded and minced.

Method
This makes about 5 pints of pickle.
In a large plastic bucket or basin, layer tomatoes and salt, cover and refridgerate overnight.
Next morning drain very well.
Wash and sterilise jars, heat in warm oven.
Mix sugars, vinegar, spices and onions in a large deep pan, cover and bring to boil, then simmer gently for 10 minutes.
Add tomatoes and peppers and chilli, then simmer, uncovered, stirring now and then for another 10 minutes.
Fill into the hot jars to within 1/8 of an inch of the top.
Make sure the vegetables are covered with the liquid.
Wipe rims and seal, cool, check seals then label.
This needs to be stored in a cool, dark, dry place for six weeks before using.

I have now posted a couple of photos of this. Yum Yum
http://www.jamieoliver.com/blogger/ACDC