Green Tomato & Onion Pickles
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Ingredients 10 ingredients
- 1 1/2 qt Medium Onions; Peeled And Sliced
- 1 ts Whole Cloves
- 6 tb Mustard Seed
- 3 c Cider Vinegar
- 1/2 c Salt
- 2 ts Whole Allspice
- 1 1/2 c Granulated Sugar
- Pickles
- 4 qt Green Tomatoes; In Half Inch Slices, 7 Lbs
- Water
Contains
MustardSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for information on canning.)
- YIELD: 6 Pints
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander
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Kettle