- 1 1/2 quarts green tomatoes, thickly sliced
- 2 onions, thinly sliced
- 1 red bell pepper, chopped
- Kosher salt
- 2 cups white or cider vinegar
- 2 1/2 cups sugar
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
In a large plastic bowl or in a nonreactive colander set in the sink, layer tomatoes with onions and peppers, sprinkling salt over each layer. Repeat until all vegetables have been used. Let stand at room temperature for 6 hours. Drain and rinse briefly.
In a large enameled or other non-reactive saucepan or soup pot, combine the remaining ingredients and bring to a boil over high heat. Cook until syrup has reduced by about one-third. Add the drained vegetables, return to a boil, and cook until vegetables are tender and the liquid is reduced to a thick syrup, about 1 1/2 hours. Allow tomatoes to cool in the cooking liquid, then transfer to non-reactive containers, cover with the cooking liquid, and refrigerate for at least several days before using. Pickles may be made up to 2 months in advance and stored in the refrigerator.