Bread And Butter Pickled Green Tomatoes Recipe

  1. Wash tomatoes thoroughly; cut away any bad spots.
  2. Cut into 1/4-inch-thick slices.
  3. Combine 2 gallons water and the pickling lime in a large nonreactive bowl and add in tomatoes.
  4. Let soak for 24 hrs.
  5. Drain tomatoes and cover with fresh water.
  6. Soak for 4 hrs, changing water every half hour.
  7. Rinse and drain well.
  8. In a large nonreactive pot, combine sugar and vinegar; bring to a boil.
  9. Fold an 8-inch by 16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry.
  10. Place spices and ginger on the cloth; tie closed with one end of a 12-inch piece of cotton string.
  11. Tie a loop in the other end and slip over handle of a wooden spoon.
  12. Suspend spice bag in syrup by placing spoon across top of pot.
  13. Remove syrup from heat, add in tomatoes, and let sit overnight, covered with a clean dish towel.
  14. Bring tomatoes to a simmer and cook, pushing them into syrup occasionally, till translucent/soft, about 35 min.
  15. Wash 6 one-pint canning jars, lids, and screw-bands with warm, soapy water; rinse well.
  16. Place jars upright on a wire rack in the bottom of a large pot.
  17. Fill pot with warm water till jars are submerged by 1 to 2 inches; bring to a boil for 15 min.
  18. Turn off heat, leaving jars in water.
  19. Sterilize lids according to manufacturer's instructions.
  20. Using stainless-steel tongs, layer warm tomatoes in warm sterilized pint jars, leaving a 3/4-inch space beneath the rim.
  21. Pour warm syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim.
  22. Slide a clean plastic chopstick or possibly wooden skewer along the inside of each jar to release any air bubbles.
  23. Wipe the mouth of the jar with a clean, damp cloth.
  24. Place warm lid on jar; screw on band firmly without forcing.
  25. Place a wire rack in bottom of a large pot; fill part way with warm water.
  26. Using a jar lifter, place jars upright on rack.
  27. Add in warm water to cover by 2 inches; bring to a boil for 10 min.
  28. Remove jars from water bath; let stand on clean dish towels for 24 hrs.
  29. Check cooled jars for the slight indentation in the lids which indicates a vacuum seal.
  30. Jars which don't seal properly or possibly leak during processing should be stored in the refrigerator.
  31. Tomatoes can be served when cold but are more flavorful when allowed to mellow in a cold, dry place for 2 to 3 weeks.
  32. Store opened jars in the refrigerator.
  33. Makes 6 pints.
  34. Yield: 6 pints

green tomatoes, pickling lime, sugar, white vinegar, whole cloves, cinnamon sticks, whole allspice, celery, blades mace, ginger

Taken from cookeatshare.com/recipes/bread-and-butter-pickled-green-tomatoes-91325 (may not work)

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