Recipe - Green Tomato Pickles From The South

Four 1pint canning jars
7 pound Green tomatoes
1 cup Coarse salt noniodized
4 cup Cider vinegar
2 cup Sugar
4 teaspoon Whole cloves
4 teaspoon Mace whole
2 Cinnamon sticks

* You will need 1 gallon cut or sliced up tomatoes for this recipe; about 7 pounds of
green tomatoes are sufficient.

1. Wash, remove stem ends and slice enough tomatoes to yield 1 gallon. 2.
Place half the cut or sliced up tomatoes in a large bowl, sprinkle with One half cup
coarse salt, add remaining tomatoes and sprinkle with remaining One half cup
salt. Cover and set aside overnight. 3. Drain tomatoes very thoroughly;
discard liquid. Heat 4 cups vinegar and 2 cups sugar to boiling in a heavy
saucepan or kettle. Stir until sugar is dissolved. 4. Make a spicebag by
cutting a double thickness of cheesecloth into a 10inch square. Place the
cloves, mace, and cinnamon, which has been broken into smaller pieces, onto
the cheesecloth. Tie the corners to secure spices from becoming loose. 5.
Add spice bag to hot vinegar mixture; add drained tomatoes and simmer for
10 minutes. 6. Immediately pack into drained, sterilized jars; seal
tightly.

Yield: About 4 pints pickles.

Recipe By : Jo Anne Merrill

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip