10 lb Green tomatoes
1/2 c Coarse salt
1 Celery rib
1 Cabbage
3 c Vinegar
3 c Sugar
1 tb Pepper
1 tb Clove
1 tb Cinnamon
1 tb Allspice
2 ts Ginger
1/2 ts Nutmeg
The night before slice the tomatoes put them in a big bowl, cover
with the salt, and leave it overnight.
Next day: Place a cheesecloth in your colander and pour the
tomatoes in and let them drip for a few hours. Put the tomatoes
and the other ingredients in one large pot and bring to a low
boil. If serving fresh then let simmer for an one hour (stir
often). If jarring then follow the instructions of your sealers
for pickles.
NOTE: Don't use aluminum pots or utensils - they react with the
vinegar and the salt.
