Green Tomato Chow

• 9 pounds of green tomatoes (approximately 4 kg.)
• 6 pounds onions (2 1/2 kg)
• 1 cup salt (240g)
• 4 cups water (946ml)
• 4 cups white vinegar (946ml)
• 2 additional cups water (480ml)
• 1/2 cup pickling spices (70g)
• 2 1/2 pounds white sugar (1.2 kg)
• 2 1/2 pounds soft light brown sugar (1.1 kg)
• 1/2 cup cornstarch (75g)
• 2 tsp dry mustard powder
• 1 tsp turmeric
• 1 red bell pepper, washed, trimmed and chopped finely

1. Wash and slice your tomatoes into half moons. Peel your onions and also slice into half moons.  Place both into a large bowl or nonreactive saucepan. Add the first quantity of water and the salt.  Give it a good stir to mix.  Cover with a tea towel and leave to soak overnight.
2. Drain well in the morning.
3. Put the pickling spice into a small cloth bag and tie shut. Crush lightly with a rolling pin.
4. Put the drained vegetables into a large saucepan. Add the second amount of water and the vinegar.  Put the cloth bag of spices into the pan. Bring to the boil, then reduce to a simmer and allow to simmer for half an hour.
5. Add both sugars and simmer for another half hour.
6. Stir together the cornstarch, dry mustard powder and turmeric. Add a little bit of the simmering liquid and make a paste.  Stir this back into the vegetables. Add the chopped pepper.
7. Cook over low heat for 1 to 2 hours, until thick.
8. Spoon into sterilized jars and seal according to manufacturers instructions.

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