Green Tomato Pickles (Crisp)

This great cookbook

called treasured Alabama Recipes was

given to me by my friend Lisa Stifel!

This time of year, there are an abundance of green tomatoes

left on the vine. Oh what to do with all those extra green tomatoes?

I welcome your recipes please!

You can also cut this recipe in half!

7 lbs green tomatoes, sliced

3 cups lime

2 gallons of water

1 lb of sugar

4 pints vinegar

1 tsp salt, celery seed (ginger, cloves and allspice) are optional

Dissolve lime in water, add tomatoes and soak overnight. drain and re soak tomatoes in clean water for 4 hours, changing water each hour to remove lime. Drain.

Make a syrup of sugar, vinegar, spices and salt. Bring to a boil. Place tomatoes in jars and add syrup. seal with sealing lids and rims. Note you can also add fresh sliced onions to this, layering them with the

tomatoes. The original recipe calls for 4 lbs of sugar. I think this is way to much! Besides, I prefer my tomatoes on the vinegary side.