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AUNT MAY'S PICKLED GREEN TOMATOES

Category:    Tomatoes, Pickles, Vegetables
Yield:8 servings
 
     15 lb (2 gal) Green Tomatoes *            2 c  Cider Vinegar
      1 c  Pickling Salt                       5 c  Sugar
    1/2 tb Powdered Alum                       2 ea Stick Cinnamon
      2 qt Boiling Water                       1 x  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
  stell 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.
 

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