Green Tomato Pickles
“That’s almost two quarts of green tomato pickle. Even if it’s only our first garden on the sod and nothing could grow well, these pickles will be a treat with baked beans this winter,” Ma gloated. (From The Long Winter by Laura Ingalls Wilder)
For four 1-pint jars of pickles you will need:
Small green tomatoes, 5 pounds (about 22 tomatoes, 2 ½ inches each)
Mixed pickling spice, 3 tablespoons
Cider vinegar, 2 cups
Enameled kettle, 6-quart or larger; sterilizing kettle; 1-pint canning jars, with lids, 4;
ladle, tongs, and wide-mouth funnel; slotted spoon
Wash the tomatoes well and divide them into six equal groups, slice tomatoes in the first group crosswise, about ¼ inch thick and arrange them in a layer covering the bottom of the enameled kettle. Sprinkle with a scant teaspoon of salt and 1 ½ teaspoons and spices. Pour in the vinegar and 2 cups of water slowly, without disturbing the layers, until the liquid reaches the top layer (add more water if needed). Heat to boiling; reduce heat, and simmer uncovered about 15 minutes, or until a slice will cut easily with a fork.
Meanwhile sterilize jars.
If scum forms on bubbling surface of pickles skim it off with spoon edge.
Using the funnel, with the slotted spoon fill the jars with slices and spices to within ½ inch of the rims. Distribute the last spoonful with spice residue evenly among all jars. Ladle in liquid to fill. Apply lids and seal.
When jars are cool tighten lids, wipe jars clean, label and date, and store in cool dark place for at least two weeks.
Recipe by Barbara Walker from The Little House Cookbook