Spiced Tomato Bread And Butter Pickles Recipe
Ingredients
| Green tomatoes | 3 Pound | |
| Salt | 1/2 Cup (16 tbs) | |
| Cold water | 5 Cup (16 tbs) | |
| Medium | 1/2 Pound | |
| Vinegar | 2 Cup (16 tbs) | |
| Sugar | 1 2/3 Cup (16 tbs) | |
| Celery seed | 1 Teaspoon | |
| Prepared mustard | 2 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Mace | 1/8 Teaspoon | |
| Few dashes red pepper | ||
Directions
Choose smooth, even-sized tomatoes that have acquired the whitish color which appears just before ripening, or use fresh green cucumbers.
Wash.
Remove stem end and blossom scar neatly, then cut into quarter-inch crosswise slices.
Put into an enamelware or glass bowl.
Sprinkle with the salt and add water.
Cover and let stand twenty-four hours.
Turn into a colander and let drain 10 to 15 minutes.
Now put into a preserving kettle, add onions, peeled and sliced thinly; then vinegar, sugar and spices.
Heat to boiling, simmer 3 or 4 minutes.
Pack into hot sterilized jars.
Seal.
Wash.
Remove stem end and blossom scar neatly, then cut into quarter-inch crosswise slices.
Put into an enamelware or glass bowl.
Sprinkle with the salt and add water.
Cover and let stand twenty-four hours.
Turn into a colander and let drain 10 to 15 minutes.
Now put into a preserving kettle, add onions, peeled and sliced thinly; then vinegar, sugar and spices.
Heat to boiling, simmer 3 or 4 minutes.
Pack into hot sterilized jars.
Seal.
Chef
