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Green tomato crisp

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Ingredients/Components

sugar - 5 lb
cold water - 2 gal
ground cinnamon - 1 tsp
ground ginger - 1 tsp
ground allspice - 1 tsp
apple cider vinegar - 6 c
celery seed - 1 tsp
whole cloves - 1 tsp
ground mace - 1 tsp
green tomatoes - 7 lb
pickling lime - 3 c

How to make green tomato crisp:

Slice tomatoes 1/4-inch thick. In a very large bowl, dissolve the lime in the cold water. Dump the tomatoes into the pickling lime solution, making sure all slices are immersed. Let stand at room temperature 24 hours. Drain tomatoes; cover with fresh cold water for 1 hour. Repeat 3 times, changing water after each hour. Drain.

Place remaining ingredients in a nonmetallic 12-quart kettle. Cover the pot and let the sugar melt down completely. When sugar dissolves, bring liquid to a boil. Remove from heat and add the tomatoes to the syrup. Let stand overnight at room temperature.

The next day, bring the contents of kettle to a boil over a moderately high heat. Boil the tomatoes in the syrup for 1 hour or until they turn clear and the syrup has thickened. Immediately pack the tomatoes in 6 hot, sterilized pint jars to 1/2-inch of the top and pour in enough syrup to cover to 1/4-inch to top. Seal with hot seals and bands. Cool and store in a cool, dark place.

Recipe categories: Side dish, Vegetables, Tomato.

Rating:

2.3

Average rating: 2.3, total votes: 3

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sugar, chopped pecans, milk, sour cream, salt, melted margarine