Grind the vegetables coarsly, using a hand turned grinder or pulsating motions in a food processor. You may also chop the vegetables by hand. Sprinkle them with the salt.
Cover and let stand 8 to 12 hours to allow the vegetables to sweat.
Drain the vegetables and combine them with 2 1/4 cups of vinegar, sugar, celery seed, mustard, and pepper. Add the pickling spice tied in a cheesecloth bag.
Pour vegetables and seasonings into a non reactive saucepan. Cook, simmering over low heat, for 30 minutes. Combine the eggs, flour, and the remaining vinegar in a food processor. With the motor running, add the oil by droplets in a steady stream until the mixture becomes thick and smooth.
Remove the spice bag from the vegetables and stir in the egg mixture. Cook, simmering over low heat, until thick. This should take 5 to 10 minutes.
Ladle into hot, clean jars, leaving 1/2 inch headspace.
Cap and seal and process in boiling water bath canner 10 minutes.
Makes four 1pint jars.
Originally Submitted
9/15/2012
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