Green Tomato Pickles
- 1 gallon small, hard green tomatoes (about 5 pounds), cored and sliced ¼ inch thick but not peeled
- 2 gallons (8 quarts) cold water, mixed with 1½ cups food-grade pickling lime
- 5 pounds sugar
- 4 cups (1 quart) white (distilled) vinegar
- 4 cups (1 quart) cider vinegar
- 1 teaspoon black peppercorns
- 1 teaspoon whole allspice
- ½ teaspoon whole cloves
- ½ teaspoon blade mace
- 1 cinnamon stick, broken in several places
Instructions:
Next to watermelon rind pickles, these are probably the South’s favorite because they go with almost everything.
- Soak the tomatoes in the lime water in a large nonreactive kettle for 24 hours. Drain well, cover with cold water, and soak 4 hours longer, changing the water every hour. Drain the tomatoes, then rinse well in several changes of cold water. Also wash and rinse the kettle well.
- Return the drained tomatoes to the kettle and add the sugar and two vinegars. Tie all the spices in cheesecloth and drop into the kettle. Bring to a boil over moderately low heat, then set off the heat, cover, and let stand 24 hours.
- Next day, set the kettle over moderately low heat and bring the tomatoes and pickling liquid to a boil. Adjust the heat so that the mixture barely bubbles and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, or until the pickles are translucent. Discard the spice bag.
- Meanwhile, wash and rinse 8 one-pint preserving jars and their closures and submerge in a large kettle of boiling water.
- Lift the preserving jars from the boiling water one by one. Pack with tomatoes, making sure they are covered with the pickling liquid and leaving ¼ inch head space at the top of the jar. Run a thin-blade spatula around the inside of the jar to release air bubbles; wipe the jar rim with a clean, damp cloth, then screw on the closure. Repeat until all the jars are filled.
- Process the jars for 15 minutes in a boiling water bath (212° F.). Lift from the water bath; complete the seals, if necessary, by tightening the lids, then cool to room temperature.
- Date and label each jar, then store on a cool, dark shelf several weeks before opening.