Bread and Butter Pickled Green Tomatoes |
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Prep Time: 1740 Minutes Cook Time: 60 Minutes |
Ready In: 1800 Minutes Servings: 4 |
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We haven't tried preparing this one yet, but we have eaten them, and they are delicious if you like bread and butter pickles. We don't have a garden and have never found green tomatoes in the grocery store for less than $2-3 per pound, a little too pricy for pickling. Ingredients:
7 lbs green tomatoes |
1 cup pickling lime (can be found in grocery stores where canning supplies are located) |
5 lbs sugar |
1 1/2 quarts white vinegar |
1 tablespoon whole cloves |
5 small cinnamon sticks |
1 tablespoon whole allspice |
1 teaspoon celery seed |
1/4 teaspoon ground mace |
3 inches fresh ginger, peeled and sliced into 1/4 inch thick rounds |
Directions:
1. Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4 thick slices.
2. Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
3. Add tomatoes, and soak for 24 hours, mixing a couple times.
4. Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
5. In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
6. While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
7. Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
8. Remove from heat, and add sliced tomatoes.
9. Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
10. In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
11. Remove and discard spice pouch.
12. Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
13. Layer hot tomatoes in hot sterilized jars to about 1/2 below the rim.
14. Pour hot syrup over top, covering tomatoes by 1/4 and leaving 1/4 of head space.
15. Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
16. Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
17. Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
18. Cool, making sure that lids have sealed.
19. Jars that leak during processing or dont seal should be stored in the refrigerator and used within a couple of weeks.
20. Store sealed jars at room temperature if desired.
21. Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.
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