Spiced Tomato Bread And Butter Pickles
|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|
|Pepper red||3 Dash|
Choose smooth, even-sized tomatoes that have acquired the whitish color which appears just before ripening, or use fresh green cucumbers.
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.