Chopped Pickles (Green Tomato & Bell Pepper)

Ingredients

• 4 cups Green tomatoes, chopped (Original recipe calls for 4 quarts (16 cups), scaled down for modern portions.)
• 3 tablespoons Salt (For brining the tomatoes.)
• 0.5 teaspoon Ground black pepper
• 0.75 teaspoon Ground mustard powder
• 0.75 teaspoon Ground cinnamon
• 0.75 teaspoon Ground allspice
• 0.75 teaspoon Ground cloves
• 2 tablespoons White mustard seeds
• 1 large Green bell pepper, sliced
• 1 medium Onion, chopped
• 2 cups White vinegar (Original recipe calls for 2 quarts (8 cups), scaled down for modern portions.)

Instructions

1. 1Wash the green tomatoes thoroughly. Chop them into desired pickle size, such as 1/2-inch pieces. Place the chopped green tomatoes in a large non-reactive bowl or container. Sprinkle 3 tablespoons of salt evenly over the tomatoes and toss to combine thoroughly. Cover the bowl and let the tomatoes stand at room temperature for 24 hours to draw out excess moisture.
2. 2After 24 hours, drain the brined tomatoes thoroughly. You can place them in a colander and press gently with a spoon or your hands to remove as much liquid as possible. Optionally, rinse briefly under cold water to remove excess salt, then drain again very well.
3. 3While the tomatoes are draining, wash and slice the green bell pepper into thin strips or small pieces. Peel and chop the onion into a similar size as the tomatoes.
4. 4In a large non-reactive pot or Dutch oven, combine the white vinegar, ground black pepper, ground mustard powder, ground cinnamon, ground allspice, ground cloves, and white mustard seeds. Heat the mixture over medium-high heat, stirring occasionally, until it reaches a rolling boil.
5. 5Once the spiced vinegar solution is boiling, add the drained green tomatoes, sliced green bell pepper, and chopped onion to the pot. Stir gently to combine all ingredients. Bring the mixture back to a full rolling boil. Once boiling, reduce heat slightly to maintain a vigorous simmer and cook for 15 minutes.
6. 6Carefully transfer the hot chopped pickles into clean, sterilized stone jars or glass canning jars. Ensure the vegetables are fully submerged in the vinegar solution. Allow the pickles to cool completely at room temperature before sealing the jars. Store in a cool, dark place. For best flavor development, allow the pickles to cure for at least 1-2 weeks before serving.