[NAFEX] Fwd: green tomato iceberg pickles
lucky.pittman at murraystate.edu
Thu Jun 27 09:13:18 EDT 2002
>Here's my grandmother's old recipe - my favorite pickle. I suppose you
>could make it with cucumbers, but I do this one with green tomatoes,
>picked at the end of the growing season(just before frost nukes 'em.
>GREEN TOMATO ICEBERG PICKLES
>10 lb. sliced GREEN tomatoes
>1 cup builder's lime (I use pickling lime)
>4 Tbsp.(heaping) powdered alum
>1 Tbsp. baking soda
>1/2 cup ginger root
>10 lb. sugar
>1 gal cider vinegar
>2 tsp. whole allspice
>1 tsp. whole cloves
>1 tsp. mace chips
>Select good, firm, green tomatoes, about 2 inches in diameter. Wash and
>slice 1/4 inch thick. Soak, in a cool place, 10 lb. sliced tomatoes for
>3 days in lime solution (1 cup lime in 1 gallon water), in a glass or
>plastic container. Drain and soak for 3 days in alum solution (2 heaping
>Tbsp. alum in 1 gal water).
>Wash tomatoes in fresh water. Drain and boil in fresh alum water(2
>Tbsp/gal). While boiling hard, remove boiler from heat and set in
>sink. Add 1 Tbsp. baking soda and allow to run over after the soda has
>mixed well. Drain.
>Boil tomatoes for 5 minutes in strong ginger tea (1/2 cup ginger root in 1
>gallon water for each 10 lb tomatoes). Remove from ginger tea and
>drain. Add 1 lb sugar for each pound of tomatoes, and cover with cider
>vinegar. For each gallon of vinegar used, add 2 tsp. whole allspice, 1
>tsp whole cloves, and 1 tsp mace chips (if desired, you can tie the spices
>in a thin cloth bag - I don't.)
>Let boil slowly until vinegar is slightly thick. Pack in standard canning
>jars. Adjust lids. Process in boiling waterbath canner for 10 minutes.
>Yields about 12 pints.
USDA Zone 6
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