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Spiced Tomato Bread And Butter Pickles

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Ingredients
  Green tomatoes/3 pound cucumbers, 1 1/2 inch diameter 3 Pound (10 Medium Pieces)
  Salt 1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)
  Cold water 5 Cup (80 tbs)
  Onions 1⁄2 Pound (3 Medium Pieces)
  Vinegar 2 Cup (32 tbs)
  Sugar 1 2⁄3 Cup (26.67 tbs)
  Celery seed 1 Teaspoon
  Prepared mustard 2 Teaspoon
  Ginger 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Mace 1⁄8 Teaspoon
  Pepper red 3 Dash
Directions

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

Recipe Summary

Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Boiled

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