- Cooking Time:
- Preparation Time:
- 2 cups cider vinegar
- 6 cups sugar
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 10 cups green tomatoes -- about 20 - sliced 1/2" thick
- Combine the vinegar, sugar, cloves, and cinnamon in a large nonreactive pot and bring to a boil. Cook for 1 minute, stirring to dissolve the sugar. Add the tomato slices and continue cooking over medium-high heat until slightly wilted but still firm, about 5 minutes. Remove from the heat. At this point, you can process for 15 min. in a hot water bath for canning, which you can store for 1 year. Or let the pickles cool and store in refrigerator.
- "1 quart"
NotesOf course you want to multiply the quantities to make more than just a quart. I make 1/2 pints of these
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