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This recipe was uploaded by ACDC
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