Spanish Pickles (Modernized)

Ingredients

• 2.5 pounds Green Tomatoes, thinly sliced (Original recipe calls for '1 peck' (approx. 14 lbs), scaled down for a home batch.)
• 2 medium Onions, thinly sliced (Original recipe calls for 4 onions for a much larger batch, scaled down.)
• 0.25 cup Kosher Salt (For brining. Original recipe calls for 1 cup for a much larger batch, scaled down.)
• 1 tablespoon Whole Cloves (Approx. 0.5 oz)
• 1 tablespoon Whole Allspice Berries (Approx. 0.5 oz)
• 1 tablespoon Whole Black Peppercorns (Approx. 0.5 oz)
• 0.5 cup Brown Mustard Seeds
• 1 cup Brown Sugar, packed (Original recipe calls for 1 lb (approx. 2 cups) for a much larger batch, scaled down.)
• 2 medium Green Bell Peppers, finely chopped (Original recipe calls for 4 peppers for a much larger batch, scaled down.)
• 4 cups Cider Vinegar (Enough to cover ingredients in the kettle. May need up to 6 cups depending on kettle size and ingredient packing.)

Instructions

1. 1Thinly slice the green tomatoes and onions. In a large non-reactive bowl or container, create alternate layers of sliced tomatoes and onions, sprinkling each layer generously with kosher salt. Ensure all vegetables are covered with salt. Cover the bowl and let stand at room temperature overnight to draw out excess moisture.
2. 2In the morning, drain the liquid that has accumulated from the brined tomatoes and onions. Transfer the vegetables to a colander and rinse them thoroughly under cold running water to remove excess salt. Gently squeeze out any remaining water, then set aside.
3. 3Finely chop the green bell peppers. Gather all the whole spices: whole cloves, whole allspice berries, whole black peppercorns, and brown mustard seeds.
4. 4Transfer the drained and rinsed tomatoes and onions to a large preserving kettle or heavy-bottomed pot. Add the finely chopped green bell peppers, whole cloves, whole allspice berries, whole black peppercorns, brown mustard seeds, and brown sugar. Pour in enough cider vinegar to completely cover all the ingredients. Stir gently to combine.
5. 5Place the kettle over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, for 45-60 minutes, or until the vegetables are tender and the liquid has thickened slightly to a syrupy consistency. The exact time will depend on the desired tenderness and thickness.
6. 6While the pickles are cooking, sterilize your canning jars and lids. Wash jars in hot soapy water, rinse, and then place them in a large pot of boiling water for at least 10 minutes. Keep jars hot until ready to fill. Heat lids in hot (not boiling) water according to manufacturer's instructions.
7. 7Carefully ladle the hot pickle mixture into the hot, sterilized jars, leaving about 1/2 inch headspace. Remove air bubbles, wipe rims clean, and center lids on jars. Apply bands until fingertip tight. Process the filled jars in a boiling water canner for 15 minutes (adjusting for altitude if necessary). Turn off heat, remove canner lid, and let jars stand for 5 minutes before removing to a wire rack to cool completely. Check seals after 12-24 hours. Store properly sealed jars in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and consumed within 2-3 weeks.