Crystal Tomato Pickles
|Green tomatoes||2 1⁄2 Pound (Under Ripe)|
|Slaked lime powder|
|Water||4 Cup (64 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|White vinegar||2 Cup (32 tbs)|
Cut tomatoes into 1/4 inch slices and put in bowl.
Dissolve lime in 4 cups water and add to tomatoes.
Let stand overnight in refrigerator.
Next day, drain; rinse tomatoes in several changes of cold water; drain again.
In kettle mix sugar, spices tied in cheesecloth bag, salt, vinegar, and 1/2 cup water.
Bring to boil and boil for 5 minutes.
Add tomatoes and cook, uncovered, for 20 minutes, or until syrup is thick and tomatoes clear.
Pack into hot sterilized jars and seal.