|Green tomatoes||5 Pound (Under Ripe Ones)|
|Water||2 1⁄4 Quart (2 Quarts Plus One Cup)|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Whole dried ginger||1 Tablespoon|
|Vinegar||4 Cup (64 tbs)|
Cut the tomatoes into one quarter inch slices.
Dissolve the lime in two quarts of the water and add the tomatoes.
Stir gently to separate the pieces.
Let stand six hours or overnight.
Drain and rinse the tomatoes in several changes of cold water; drain.
Place the sugar, the spices tied loosely in cheesecloth, the salt, vinegar and one cup of water in a six quart kettle.
Boil for five minutes.
Add the tomatoes and boil until the syrup is thick and the tomatoes are clear.
Pack at once into hot sterilized jars, sealing immediately.