Green Tomato Pickles

In a large ceramic bowl or crock, combine the thinly sliced green tomatoes and onions. Sprinkle evenly with salt to draw out excess moisture. (Prep time: 15 minutes)

Refrigerate the mixture overnight, allowing the salt to work its magic. (Rest time: 8-12 hours)

The next day, pour cold water over the tomato and onion mixture to rinse off the salt. Let it stand for 1 hour to further mellow the flavors. (Soaking time: 1 hour)

While the vegetables are soaking, prepare a spice bag. Combine peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag and tie it securely. This will allow the spices to infuse the brine without leaving any sediment. (Prep time: 10 minutes)

Drain the tomatoes and onions thoroughly, discarding the salty water. (Prep time: 5 minutes)

In a large, heavy-bottomed pot, stir together the distilled white vinegar and brown sugar until the sugar is dissolved. Add the drained tomatoes and onions, the cheesecloth spice bag, the sliced lemon, and the minced red pepper. (Prep time: 10 minutes)

Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Keep a close watch to prevent scorching; if necessary, remove the pot from the heat briefly to cool it down. (Cooking time: 30 minutes)

Carefully discard the spice bag after simmering. (Prep time: 2 minutes)

Using sterilized jars, pack the hot tomato mixture, leaving 1/2 inch of headspace at the top. For an attractive presentation, garnish each jar with thin strips of red pepper, arranging them vertically along the sides. (Prep time: 20 minutes)

Seal the jars with sterilized lids and rings, and process in a boiling water bath for 15 minutes to ensure proper preservation. (Processing time: 15 minutes)

Remove the jars from the water bath and let them cool completely on a towel-lined surface. As they cool, you should hear a popping sound, indicating that the jars have sealed correctly. (Cooling time: 2-3 hours)

Refrigerate any jars that haven't sealed completely. Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to fully develop before enjoying. (Storage time: 2 weeks)