Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Crystal Green Pickles
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- #6070
Ready to impress your dinner guests or subtly show off your canning skills? These pickled green tomatoes offer an exciting alternative to typical pickling with gorgeous color and flavor.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups slaked lime (calcium hydroxide)
2 gallons water
7 pounds green tomatoes, unpeeled, thinly sliced
5 pounds granulated sugar, divided
2 quarts apple cider vinegar
3/4 cup powdered alum
3 teaspoons whole cloves
1 teaspoon allspice (optional)
2 teaspoons celery seed
2 tablespoons pickling spice
2 sticks cinnamon, halved
1/4 cup ground ginger
directions
Wash tomatoes or cucumbers in cold water. Slice medium thin.
Mix lime and water; in a nonreactive crock (stone) or pot, soak tomatoes or cucumbers in lime water for 24 hours. Weigh down with a lid.
Drain and rinse well (until water is clear).
Dissolve alum in the 2 gallons of water. Put tomatoes or cucumbers in it for 24 hours. Drain, rinse well (until water is clear). (Optional step) Cover pickles with ice water. Let stand 3 hours. Drain.
Stir ginger into the third two gallons of water. Pour over tomatoes or cucumbers. Let stand six hours. Drain and rinse well.
Place spices in a bundle of cheesecloth or use metal tea making container. Make a syrup of the sugar, vinegar and spices.
Pour over tomatoes or cucumbers and let stand 4 hours.
Bring to a boil and boil 10 minutes. Fill hot sterile jars with pickles.
Bring syrup back to a boil and pour over pickles, leaving 1/2 inch headspace. Make additional syrup if needed. Seal.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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