| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Pickles |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Sliced green tomatoes |
| 2 |
qt |
Sliced onions |
| 1/2 |
c |
Pickling spice |
| 3 |
c |
Brown sugar |
| 4 |
c |
Vinegar |
|
|
Pickling salt |
INSTRUCTIONS
Layer tomatoes and onions in a crock with a pickling salt between the
layers. Put a weighted plate on the top of vegetables and leave over
night. Next day, drain vegetables and place in kettle. Tie spices in
cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly
until brown. Place in sterilized jars and seal.
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