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  • From: Lucky Pittman <lucky.pittman@murraystate.edu>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] Fwd: green tomato iceberg pickles
  • Date: Thu, 27 Jun 2002 08:13:18 -0500


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.

Enjoy!

Lucky Pittman
USDA Zone 6
Hopkinsville, KY




  • [NAFEX] Fwd: green tomato iceberg pickles, Lucky Pittman, 06/27/2002

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