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Add a photoServings: 8
Ingredients
- 1 gal green tomatoes (16 c. sliced)
- 1/4 c. salt
- 1 Tbsp. powdered alum
- 3 c. vinegar (5% acidity)
- 1 c. water
- 4 c. sugar
- 1 Tbsp. mixed spices tsp. cinnamon
- 1 Tbsp. celery seed tsp. allspice
- 1 Tbsp. mustard seed
Directions
- SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 qts of boiling water with Tbsp. of powdered alum over the tomatoes and let stand 20 min. Drain and cover with cool water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 min.
- Yield: 8 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 8 servings | |
| Calories 468 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3558mg | 148% |
| Potassium 744mg | 21% |
| Total Carbs 113.04g | 30% |
| Dietary Fiber 3.7g | 12% |
| Sugars 107.76g | 72% |
| Protein 3.06g | 5% |
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