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I haven’t made any of these yet this year, but thought I’d post the recipe so you can be ready. Many folks have green tomatoes setting on now.

Green Tomato Pickles

(Sweet and Crunchy)

5-7 lbs green tomatoes

2 gal water

2-3 cups pickling lime

8 cups sugar (4 lb)

3 pt vinegar

1 tsp cloves (I like whole)

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground all spice

1 tsp celery seed (ground or whole – depending on preference)

1 tsp ground mace

Choose green tomatoes that are about the size of a baseball. Wash, core and cut them in half top to bottom, then slice. This way they fit in the jar better. It’s easier to get them in large mouth jars, but regular jars work fine, too.

Soak the tomatoes in the lime and water in a crock or glass jar for 24 hours. The next day, drain them and soak in fresh water for 4 hours, changing the water every ½ hour.

Next, put them over into a Stainless Steel pot. Make a syrup of sugar, vinegar and spices. Bring the syrup to a boil, and then pour over the tomatoes in the SS pot. Let this stand over night (12-18 hours). The next morning, boil for 1 hour – until syrup is clear.

Seal in hot jars and waterbath for 15 minutes.

*NOTE* When processing pickles, to retain “crunchiness” let water come to a boil before putting jars into the canner. Start processing time from putting the jars into the canner. Make sure the water covers the jars by about 2 inches.

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