Pickled Green Tomatoes
I found this recipe in a community cookbook called Favorite Recipes of the Lower Cape Fear (Wilmington, North Carolina Cookbook)
- 4 lb green tomatoes
- 2 c vinegar
- 2 sticks cinnamon, broken
- 1/2 T black pepper
- 1/2 T celery seed
- 4 onions, sliced
- 1 lb b. sugar
- 10 cloves
- 1/2 T mustard seed
- 1/2 T turmeric
Method:
Slice and sprinkle handful of salt over tomatoes and onions. Let stand overnight. Drain. Add all other ingredients and stew carefully, letting boil for ten minutes. Put in a stone jar and cover. Allow to stand for about a week before eating.
