Aunt May’s Pickled Green Tomatoes

Title: Aunt May’s Pickled Green Tomatoes
Categories: Vegetables
Yield: 8 Servings

15 lb (2 gal) Green Tomatoes *
1 c Pickling Salt
1/2 tb Powdered Alum
2 qt Boiling Water
2 c Cider Vinegar
5 c Sugar
2 Stick Cinnamon
Handful Cloves

* Green tomatoes should be fresh picked and sliced.

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling
the salt between the layers. Let stand overnight. The next day, drain,
sprinkle with the alum, and pour the boiling water over them. Let stand for
20 minutes. Drain, rinse, and drain again. In an enamel or stainless steel
preserving kettle combine cider vinegar, sugar and the spices, tied in a
cheesecloth bag. (The spice bag should be kept in the syrup right up to the
very end.) Bring to a boil, stirring until sugar is dissolved and boil
rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand
overnight. Next day, drain off syrup and bring to a boil. Pour over
tomatoes and let stand again overnight. On the fourth day, put syrup and
tomatoes into the kettle, bring to a boil and simmer until the tomatoes are
transparent. Pack the tomatoes into hot jars. Boil the syrup until it
becomes quite thick or spins a long thread. Remove the spice bag and pour
the syrup over the fruit, filling the jars and seal. Makes 8 Quarts.
Posted to MC-Recipe Digest V1 #198

Date: Wed, 14 Aug 1996 11:47:27 -0400

From: marie@FreeMark.COM (Marie Slone)