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Recipe Name: Aunt May's Pickled Green Tomatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

15 Pound(s) 2 gal Green Tomatoes *
1 Cup(s) Pickling Salt
1/2 Tablespoon(s) Powdered Alum
2 Quart(s) Boiling water
2 Cup(s) Cider vinegar
5 Cup(s) 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)

Nutrition (calculated from recipe ingredients)
Calories: 497
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 102.8mg
Potassium: 49.4mg
Carbohydrates: 125.9g
Fiber: <1g
Sugar: 125g
Protein: <1g

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