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Directions
Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. Yield: 6 Pints
By Anna
By Mairmie (Guest Post)
08/31/2005
In the Canadian Atlantic Provinces these are called "Chow Chow". My mom made them every Fall, Coming home from school at noon on the warm & sunny September days; all the moms were making "Chow" with their kitchen doors open. I can still remember that great welcoming aroma. Hope all the readers who try your recipe like it as much as I do. Thanks
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