Bread And Butter Pickles(Green Tomatoes Or Cucumbers)

• 3 lb. green tomatoes (10 medium) or 3 lb. cucumbers (1 1/2 inches in diameter)
• 1/3 c. salt
• 5 c. cold water
• 1/2 lb. onions (3 medium)
• 2 c. vinegar
• 1 2/3 c. sugar
• 1 tsp. celery seed
• 2 tsp. prepared mustard
• 1 tsp. ginger
• 1/4 tsp. turmeric
• 1/8 tsp. mace
• few dashes red pepper

1. Choose smooth, even sized tomatoes that have acquired the whitish color which appears just before ripening or use fresh cucumbers; wash.
2. Remove stem end and blossom scar neatly, then cut into quarter-inch crosswise slices.
3. Put into enamelware or glass bowl.
4. Sprinkle with salt and add water.
5. Cover and let stand 24 hours.
6. Turn into a colander and let drain 10 to 15 minutes.
7. Now, put into a preserving kettle; add onions, peeled and sliced thinly, then vinegar, sugar and spices.
8. Heat to boiling; simmer 3 or 4 minutes.
9. Pack into hot, sterilized jars.
10. Seal.
11. Makes 3 pints.

green tomatoes, salt, cold water, onions, vinegar, sugar, celery, mustard, ginger, turmeric, mace, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788720 (may not work)