| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles & p, To post |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Slacked Lime; *see notes |
| 2 |
ga |
Water |
| 7 |
lb |
Green Tomatoes; Unpeeled, thinly sliced |
| 5 |
lb |
Sugar; divided |
| 2 |
qt |
Vinegar |
| 3 |
ts |
Whole Cloves |
| 2 |
ts |
Allspice |
| 2 |
ts |
Celery Seed |
| 2 |
|
Stick Cinnamon; halved |
| 1 |
ts |
Powdered Mace |
| 1 |
ts |
Ground Ginger |
INSTRUCTIONS
Mix lime and water; soak tomatoes in lime water for 24 hours. Put tomatoes
in fresh cold water for 24 hours. Put tomatoes in fresh cold water for 4
hours changing water every hour. Drain well. Place 3 1/2 pounds sugar and
vinegar in kettle. Make 4 small cloth bags for spices; divide spices among
bags. Bring syrup to boil (with bags in it) and pour over drained tomatoes.
Let stand overnight. (A stone crock is the thing to use.)
Next morning, boil 1 hour. Take some of the hot syrup, and 1 1/2 pounds
sugar and bring to boiling point, pour over pickle and let stand 24 hours.
The next morning heat the pickle, put in jars and seal.
Makes 8 pints
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
NOTES : *Slacked lime from drugstore.
Recipe by: Mrs. Robert W. Lawson, Jr. Posted to MC-Recipe Digest V1 #678 by
Bill Spalding <billspa@icanect.net> on Jul 19, 1997
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”