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  • Ready Time : 0 min


1-1/2 quarts


  • 8 pounds tomatoes, quartered
  • 4 medium onions, finely chopped
  • 2 cups white vinegar
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons celery salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cinnamon stick
  • 1 tablespoon mustard seed
  • 2 dried hot chili peppers optional
  • 1 teaspoon black peppercorns
  • 1 teaspoon whole cloves


  1. Place the tomatoes and onions in a large, deep pot and bring to a boil over high heat. (Do not add water.)
  2. Lower the heat and simmer the vegetables for about 30 minutes or until they are soft.
  3. Strain the vegetables through a sieve or strainer extracting as much liquid as possible, and reserve the juices.
  4. Wash the pot and pour in the reserved juices.
  5. Stir in the vinegar, brown sugar, white sugar, celery salt, ginger, nutmeg and allspice.
  6. Place the cinnamon stick, mustard seed, hot peppers, black peppercorns and whole cloves in a small piece of cheesecloth (tie it closed with kitchen string) or in a small muslin cooking bag.
  7. Place the bag of spices in the pot. Bring the mixture to a boil over high heat.
  8. Lower the heat to a simmer and cook the mixture for about 2 hours, stirring occasionally, or until the mixture is thick.
  9. Discard the spice bag.
  10. Pour into jars prepared for bottling (follow manufacturer’s instructions) or spoon into plastic containers and keep, covered, in the refrigerator.

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About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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