Mama’s Green Tomato Pickles

Jeannette Price Vaughan
Family Treasures

  • 1 peck green tomatoes, peeled and sliced
  • 1 dozen onions, sliced

Mix tomatoes and onions with 1/2 cup pickling salt and let set overnight. Drain well. Mama used to hang hers on the clothesline in a flour sack. I use a colander. Make a syrup of 4 cup sugar, 2 quarts white vinegar and 1/2 box pickle spice. Tie spices in cheesecloth bag. Put vegetables in syrup in a big pan. Cook until thick. Takes a long times and is bad about scorching. Add black pepper to suit your taste. Best served with cornbread and peas.


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