Prairie Kitchen Sampler/E. Mae Fritz 1988

Tillie's Sweet Green Tomato Pickles
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 to 8 pints


INGREDIENTS:
1 peck, 2 to 3 gallons, of firm, fresh green tomatoes 1 cup pickling salt 2 quarts water
1 quart cider vinegar 4 quarts cider vinegar 2 pounds brown sugar
3 tablespoons dry mustard 2 tablespoons ground ginger 2 tablespoons cinnamon
1/2 teaspoon cayenne pepper



1 Wash tomatoes and cut into slices an inch thick. Into a large saucepan, layer tomatoes slices; sprinkle each layer with salt. Combine water and 1 quart vinegar. Pour over salted tomatoes. Bring to a boil over medium heat. Cook 5 minutes. Drain tomatoes in a colander. In large saucepan, combine 4 quarts vinegar, brown sugar, mustard, ginger, cinnamon and cayenne pepper with drained tomato slices. Bring to a boil over medium heat. Boil gently 5 minutes. Stir gently throughout cooking time, making sure tomato slices do not overcook but remain intact and do not become mushy. Pack cooked tomatoes in syrup into hot sterilized jars which can be sealed with zinc-lined lids and rubber rings.

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