1 Tbsp salt
2 c white vinegar
2 c sugar
1/2 tsp whole cloves
1/2 tsp ground cinnamon
Mix these ingredients in a non-reactive pot, and bring to a rolling boil.
Then take the pot off the heat and add:
5 green tomatoes the size of baseballs, thinly sliced (I used five cups of green cherry tomatoes, sliced)
2 cans of corn, drained (or the equivalent of freshly cooked corn)
1 red bell pepper diced
1 red onion, diced (I didn’t have red, so I used yellow)
Ladle into jars.
Let sit for a couple of days before eating. This made a little over two quart jars full for me.
This is great as a condiment. We had it with our curry the other night.