Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cup Granulated Sugar

  3. 3 cup Cider Vinegar

  4. 1/2 cup Salt

  5. 6 Tablespoon Mustard Seed

  6. 2 Teaspoon Whole Allspice

  7. 1 Teaspoon Whole Cloves

  8. 4 quart Green Tomatoes -- In Half Inch Slices,

  9. 7 Lbs

  10. 1 1/2 quart Medium Onions -- Peeled And Sliced

Instructions Jump to Ingredients ↑

  1. Combine the first 4 ingredients in a kettle. Tie the Allspice and Clovesin a cheesecloth bag and add to the kettle. Bring to a boil. Add thetomatoes and onions. Boil, uncovered, for 5 minutes or until just tender,lifting the slices from the bottom to the surface with a fork duringcooking. Drain, reserving the liquid, remove the bag and pack the picklesinto clean, hot preserve jars. Reheat the liquid to boiling and pour atonce into the jars over the pickles. Seal, adjusting the lids as themanufacturer directs. Process in a hot water bath, the timing adjusted toyour conditions. (Contact your extension agent for information oncanning.)


Send feedback