| 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 |
ts |
Whole cloves |
| 4 |
ts |
Mace — whole |
| 2 |
|
Cinnamon sticks |
INSTRUCTIONS
* You will need 1 gallon sliced 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 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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