Post by legendimom on Oct 12, 2002 21:27:11 GMT -6
Green Tomato Pickles
1 1/2 lb. large white onions, peeled and sliced
1 peck stark green tomatoes, sliced
2 lb. sugar
2 boxes ground ginger
2 boxes celery seed
6 red hot peppers, finely chopped
salt
3 quarts vinegar
8 small boxes of ground mustard
1 box cinnamon
1 box turmeric
1 heaping tbsp. ground black pepper
In large bowl alternate layers of sliced tomatoes and sliced onions, salting each layer of tomatoes with about 1/4 c. salt. Let set overnight.
In the morning drain juice out of handfuls of tomatoes and onions. In large kettle put tomatoes and onions and add remaining ingredients. Boil until tender, but not falling to pieces (about one hour), stirring often to prevent sticking. Seal in hot jars immediately.
Dilly Green Tomato Pickles
5 lbs. small, firm green tomatoes
3 1/2 c. distilled vinegar
1/4 c. canning salt
6 or 7 garlic cloves
fresh dill or dill seeds
6 or 7 bay leaves
Wash and core tomatoes, cut into halves or quarters. Combine vinegar, water, and salt, bring to a boil. Pack tomatoes into hot jars, leaving 1/4"at top. Add 1 garlic clove, 1 head of dill or 2 tbsp. dill seeds, and l bay leaf to each jar. Pour the hot liquid over tomatoes, leaving 1/4" at top. Put on lids and process 15 minutes in boiling water bath. Makes 6 or 7 pints.
1 1/2 lb. large white onions, peeled and sliced
1 peck stark green tomatoes, sliced
2 lb. sugar
2 boxes ground ginger
2 boxes celery seed
6 red hot peppers, finely chopped
salt
3 quarts vinegar
8 small boxes of ground mustard
1 box cinnamon
1 box turmeric
1 heaping tbsp. ground black pepper
In large bowl alternate layers of sliced tomatoes and sliced onions, salting each layer of tomatoes with about 1/4 c. salt. Let set overnight.
In the morning drain juice out of handfuls of tomatoes and onions. In large kettle put tomatoes and onions and add remaining ingredients. Boil until tender, but not falling to pieces (about one hour), stirring often to prevent sticking. Seal in hot jars immediately.
Dilly Green Tomato Pickles
5 lbs. small, firm green tomatoes
3 1/2 c. distilled vinegar
1/4 c. canning salt
6 or 7 garlic cloves
fresh dill or dill seeds
6 or 7 bay leaves
Wash and core tomatoes, cut into halves or quarters. Combine vinegar, water, and salt, bring to a boil. Pack tomatoes into hot jars, leaving 1/4"at top. Add 1 garlic clove, 1 head of dill or 2 tbsp. dill seeds, and l bay leaf to each jar. Pour the hot liquid over tomatoes, leaving 1/4" at top. Put on lids and process 15 minutes in boiling water bath. Makes 6 or 7 pints.