Gastronomous

What a great way to use those green tomatoes that never made it to season! Perfect for appetizers, as a side for a sandwich instead of regular pickles, and our favorite: chopped as a relish.  We have also used firm red ones with the same great result. They do take a whole day and a half to make , but are well worth it.

Ingredients:

7 lb. green tomatoes, hollowed
1 Cup pickling lime
1 gal. water
3 Cups vinegar, divided
1 Tbsp. alum
10 Cups granulated sugar
8 cinnamon sticks

Slice the hollowed tomatoes into about 1/2-inch wide rings. Soak the tomato rings in the pickling lime and water for at least 24 hours. Make sure to use a nonporous, ceramic stock pot or a 1-gallon glass jar, as the liquid will pit non-coated aluminum stockpots.

Discard the pickling lime and water mixture and soak the tomato rings in ice water for about 3 hours.

In a small bowl, mix 1 cup of the vinegar with alum, and add some water. Pour this mixture over the top of the tomatoes and add more water to cover. Set on the range over medium-high heat and bring to a simmer, then reduce heat and continue to simmer for about 2 hours. Pour off the liquid when cool enough to handle easily, then discard.

Meanwhile, in a saucepan over medium-high heat, combine the remaining 2 cups vinegar, 2 cups water, sugar, and cinnamon sticks. Bring the mixture to a hard, rolling boil for about 1 minute, making sure to stir constantly. Pour the mixture over the cooked tomatoes and let stand for 24 hours.

Pour off the liquid, but reserve and reheat it in a saucepan over medium-high heat. Bring the liquid to the boil again. Place tomato rings in 6 to 8 sterilized pint jars and pour the hot pickling liquid over the top of the tomatoes. Make sure to use self-sealing lids that have also been sterilized with the rings. Leave on the counter overnight to seal, then store in a dry, dark pantry.

Serve straight from the pint jar, as an appetizer, sliced instead of cucumber pickles or chopped as a relish.