As the days grow shorter, my tomatoes just aren’t ripening. And, I suppose, the SEVENTEEN STRAIGHT DAYS OF RAIN we’ve had haven’t helped much. If you decide to pull ’em green like I have, pickling is a one way to preserve them.
These are tangy-sweet, with a good crisp texture. I usually put them up in half-pint jars for gifts. People are amazed you canned a green tomato.
I save some for myself because I like them on peanut butter sandwiches. Go ahead, make a face. It’s good.
Rinse off the lime thoroughly for the crispiest pickle.
Green Tomato Pickles
7 pounds green tomatoes
2 gallons water
3 cups lime
Slice tomatoes. Mix water and lime and pour over tomatoes. Soak all for 24 hours. Drain off all the lime water and soak in fresh water for 4 hours, changing water every hour.
5 pounds sugar
3 pints vinegar
1 teaspoon ginger
1 teaspoon whole cloves
1 teaspoon allspice
1 teaspoon celery seed
1 teaspoon mace
1 stick cinnamon
Bring to a boil. Pour over tomatoes and let sit overnight. The next day, bring to a boil again, slowly, and simmer 1 hour.
Seal in hot, sterile jars.
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