Green
Tomato Pickles #2
1 peck (12
lb.) green tomatoes
1/2 lb. onions
1 c. salt
2/3 c. mustard seed
3 tbsp. ground ginger
1 tsp. black pepper
3 tbsp. celery seed
5 tbsp. turmeric
5 lb. sugar
1/2 gal. vinegar
Wash the tomatoes and onions then slice thinly
into circular cross sections. In a large pot layer
tomato and onion slices sprinkling evenly each
layer with the salt. Let stand 12 hours. Then wash
the slices 3 or 4 times with clear water until no salt
taste remains in the rinse water. Add all the spices
and cook slowly until you can stick a fork easily
through the vegetables. This takes about an hour.
Pack the hot pickle into hot, sterile jars and cover
with hot lids. Allow cooling, sealing time before washing,
labeling and storing pickle.
Yields about 8 pints. .
Annie's Country Store
P O Box 816
Canyon, Texas 79015
Email:
annies.country@yahoo.com
