| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
16 |
Servings |
INGREDIENTS
|
|
Four 1-pint canning jars |
| 7 |
lb |
Green tomatoes |
| 1 |
c |
Coarse salt, non-iodized |
| 4 |
c |
Cider vinegar |
| 2 |
c |
Sugar |
| 4 |
t |
Whole cloves |
| 4 |
t |
Mace, whole |
| 2 |
|
Cinnamon sticks |
INSTRUCTIONS
You will need 1 gallon sliced tomatoes for this recipe; about 7 pounds
of green tomatoes are sufficient. Wash, remove stem ends and slice
enough tomatoes to yield 1 gallon. Place half the sliced tomatoes in
a large bowl, sprinkle with 1/2 cup coarse salt, add remaining
tomatoes and sprinkle with remaining 1/2 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 10-inch 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
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