Aunt May's Pickled Green Tomatoes

Name: Aunt May's Pickled Green Tomatoes
Yield: 8
Cuisine: Fusion
Ingredients: tomatoes; pickling salt; baking soda; water; apple cider vinegar; sugar; cinnamon; cloves

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
15	pounds	tomatoes green, fresh, sliced
1	cup	pickling salt	*
½	tablespoon	baking soda
2	quarts	water boiling	*
2	cups	apple cider vinegar
5	cups	sugar
2	each	cinnamon stick	*
1	x	cloves handful	*

Ingredients

Amount	Measure	Ingredient	Features
6.8	kg	tomatoes green, fresh, sliced
237	ml	pickling salt	*
7.5	ml	baking soda
2	quarts	water boiling	*
473	ml	apple cider vinegar
1.2	l	sugar
2	each	cinnamon stick	*
1	x	cloves handful	*

Directions

Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them.

Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars.

Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal.

Makes 8 Quarts.