Iceberg Tomato Pickles
.
Yield
20 servingsPrep
10 minCook
60 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
green tomatoes
|
*
|
| 3 | cups |
limes
|
*
|
| 1 | teaspoon |
cloves
whole |
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
celery seeds
|
|
| 2 | gallons |
water
|
*
|
| 5 | pounds |
sugar
|
|
| 1 | teaspoon |
ginger
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
green tomatoes
|
*
|
| 7.1E+2 | ml |
limes
|
*
|
| 5 | ml |
cloves
whole |
|
| 5 | ml |
allspice
|
|
| 5 | ml |
celery seeds
|
|
| 7.6 | l |
water
|
*
|
| 2.3 | kg |
sugar
|
|
| 5 | ml |
ginger
|
|
| 5 | ml |
cinnamon
|
|
Directions
Slice tomatoes; set aside.
Add lime to water. Stir until dissolved.
Strain before putting in tomatoes. Let tomatoes soak for 24 hours.
Drain and soak for 4 hours in fresh cold water, changing water every hour.
Mix all other ingredients and bring to a boil.
Pour over drained tomatoes.
Let stand overnight.
Next morning, put tomatoes into jars.
Boil the vinegar mixture for 1 hour.
Then pour over tomatoes and seal.
Makes 10 pints.
