We aren't sure where this recipe came from, but it is very old. We suspect it came from Arline Thompson as she shared so many recipes with us many years ago. You begin by slicing six quarts of green tomatoes, and six onions. The veggies soak over night in a solution of salt and water. In the morning you drain the tomatoes and onions, put them in a kettle, and add 1 1/2 cups of vinegar, 2 1/2 cups of sugar (1/2 brown sugar) and 3 tbsp. of pickling spice tied in a bag. The pickles simmer for a half hour, then they are put into jars and into the canner for five minutes. Voila! Pickles!
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