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Crystal Green Pickles




Source of Recipe


Internet


List of Ingredients




2 cups slacked lime
2 gallons water
7 pounds green tomatoes, unpeeled, thinly sliced
5 pounds granulated sugar, divided
2 quarts apple cider vinegar
4 ounces powdered alum
3 teaspoons whole cloves
1 teaspoon allspice, optional
1 or 2 teaspoons celery seed
1 or 2 tablespoons pickling spice
2 sticks cinnamon, halved
1/4 cup ground ginger

Wash tomatoes in cold water. Slice medium thin. Mix lime and water; in a nonreactive crock or pot, soak tomatoes in lime water for 24 hours. Weigh down with a lid. Drain and rinse well until water is clear. Dissolve alum in the 2 gallons of water. Put tomatoes in it for 24 hours. Drain, rinse well until water is clear. Optional step: Cover pickles with ice water. Let stand 3 hours. Drain. Stir ginger into the third two gallons of water. Pour over tomatoes. Let stand six hours. Drain and rinse well. Place spices in a bundle of cheesecloth or use metal tea making container. Make a syrup of the sugar, vinegar and spices. Pour over tomatoes and let stand 4 hours. Bring to a boil and boil 10 minutes. Fill hot sterile jars with pickles. Bring syrup back to a boil and pour over pickles, leaving 1/2 inch head space. Make additional syrup if needed. Seal. Makes 10 to 12 pints.


Recipe