Aunt May’s Pickled Green Tomatoes

Servings: 8
Ingredients:

15 lb (2 gal) Green Tomatoes *
1 c  Pickling Salt
1/2 T  Powdered Alum
2 qt Boiling Water
2 c  Cider Vinegar
5 c  Sugar
2 ea Stick Cinnamon
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.

—–