| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Relishes, Sauces |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Granulated Sugar |
| 3 |
c |
Cider Vinegar |
| 1/2 |
c |
Salt |
| 6 |
tb |
Mustard Seed |
| 2 |
ts |
Whole Allspice |
| 1 |
ts |
Whole Cloves |
| 4 |
qt |
Green Tomatoes; In Half Inch Slices, 7 Lbs |
| 1 1/2 |
qt |
Medium Onions; Peeled And Sliced |
INSTRUCTIONS
Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves
in a cheesecloth bag and add to the kettle. Bring to a boil. Add the
tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender,
lifting the slices from the bottom to the surface with a fork during
cooking. Drain, reserving the liquid, remove the bag and pack the pickles
into clean, hot preserve jars. Reheat the liquid to boiling and pour at
once into the jars over the pickles. Seal, adjusting the lids as the
manufacturer directs. Process in a hot water bath, the timing adjusted to
your conditions. (Contact your extension agent for information on
canning.)
YIELD: 6 Pints
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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