The original recipe calls for 7 cups sugar. We found it too sweet and, therefore, reduced the sugar accordingly. It was just right for us!
28 cups tomatoes, sliced
8 cups onions, sliced
2 cups vinegar
2 cups water
5-6 cups sugar (white and brown, ½ & ½)
1 tsp cinnamon
1 tsp allspice
½ tsp ground cloves
½ tsp tumeric
1 cup sweet red pepper, chopped or sliced
Combine tomatoes and onions. Sprinkle with about ½ cup coarse salt; let sit overnight. (Adding too much salt will make the tomatoes “rubbery, tough”.) This step is for green tomatoes only. Skip this step for ripened tomatoes.
In a large pot, combine vinegar, water, sugar, and spices and bring to a boil. Drain tomato mixture well and add to the brine with the red pepper. Simmer for about 2 hours. Store in sterilized hot jars, and seal. Makes about 6½ quarts.