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Add a photoServings: 6
Ingredients
- 8 quart green tomatoes (10 lbs.)
- 2 quart peeled, sliced Vidalia or possibly sweet type onions
- 1 c. pickling salt
- 1 quart vinegar *
- 4 c. granulated sugar
- 6 Tbsp. mixed pickling spices
Directions
- Wash and cut tomatoes and onions into 1/8" slices. Place in a large bowl.
- Sprinkle with salt. Cover with a large plate; place a heavy weight, such as a clean stone on top of plate to hold it down. Let stand overnight.
- Wash and drain tomato mix 3 times in cool water. Place in a kettle; add in vinegar and sugar. Tie spice in a cheesecloth bag and add in. Simmer, uncovered, till tomatoes and onions are tender - about 5 minutes.; remove spice bag.
- Pour at once into clean warm preserve jars, and adjust covers as jar manufacturer directs.
- Set jars on wire rack in a covered, deep kettle, with boiling water to cover tops of jars. Process (boil) 30 minutes., counting time from moment active boiling resumes. Remove; adjust seal at once as manufacturer directs.
- Makes6-7 pts.
- Note: Apple Cider gives a darker pickle, while White Vinegar gives a clearer pickle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1336g | |
| Recipe makes 6 servings | |
| Calories 781 | |
| Calories from Fat 16 | 2% |
| Total Fat 1.87g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18930mg | 789% |
| Potassium 2233mg | 64% |
| Total Carbs 187.3g | 50% |
| Dietary Fiber 12.8g | 43% |
| Sugars 166.22g | 111% |
| Protein 9.18g | 15% |
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