Aunt May's Pickled Green Tomatoes Recipe

1. 1

   * Green tomatoes should be fresh picked and sliced.

2. 2

   Arrange the tomatoes in layers in a large bowl or possibly pickle crock, sprinkling the salt between the layers.

3. 3

   Let stand overnight.

4. 4

   The next day, drain, sprinkle with the alum, and pour the boiling water over them.

5. 5

   Let stand for 20 min.

6. 6

   Drain, rinse, and drain again.

7. 7

   In an enamel or possibly stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag.

8. 8

   (The spice bag should be kept in the syrup right up to the very end.)

9. 9

   Bring to a boil, stirring till sugar is dissolved and boil rapidly for 3 min.

10. 10

    Pour the syrup over the tomatoes and let stand overnight.

11. 11

    Next day, drain off syrup and bring to a boil.

12. 12

    Pour over tomatoes and let stand again overnight.

13. 13

    On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer till the tomatoes are transparent.

14. 14

    Pack the tomatoes into warm jars.

15. 15

    Boil the syrup till it becomes quite thick or possibly spins a long thread.

16. 16

    Remove the spice bag and pour the syrup over the fruit, filling the jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.