Ingredients
3 dry birdseye chile peppers
1 bay leaves
1/4 cup coriander seeds
1/4 cup cumin seeds
2 cinnamon sticks
1/2 teaspoon whole cloves
1 teaspoons pickling spice
4 tablespoons black peppercorns
9 cloves garlic
6 cups cider vinegar
1 cup water
1/4 cup honey
4 tablespoons kosher salt
3 pounds green tomatoes
Preparation
Slice tomatoes and pack into sterilized jars. Bring remaining ingredients to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove chiles, ladle brine into jars leaving 1/4 inch headroom. Process jars in a hot water bath for 15 minutes. Turn off and let jars stand in hot water 10 more minutes. Remove and allow to seal at least 6 hours. Label jars and store unopened for up to 1 year. Develops best flavor after 90 days of aging. Refrigerate after opening.
