Title: Green Tomato Crisp
Categories: Pickle
Yield: 3 Servings
| 7 | lb | Sliced green tomatoes |
| 2 | ga | Water |
| 2 | c | Pickling lime |
| | | Ice water |
| | | Additional ice |
| 2 | qt | Vinegar |
| 7 | lb | Sugar |
| 1 | tb | Coarse salt |
| 1 | ts | Mixed pickling spice |
| 1 | tb | Whole cloves |
Use smaller tomatoes; wash and slice. Mix tap water (not heated) and lime;
place the sliced tomatoes in the solution and let soak for 24 hours. Rinse
well and soak 3 hours in ice water addice ice from time to time to keep the
solution cold. Meanwhile, make up the solution using vinegar and remaining
ingredients and bring to a boil; cool. Pour water off tomatoes and pour
cooled vinegar mix over them. Let stand over night. Next day bring entire
solution (tomatoes included) to a slow boil for 30 minutes. Put in jars and
seal. Randy Rigg