Recipe of the day

[Guest guest]

Here's a special edition of the ROTD, thanks to Celia's Retro Recipe group. I lifted the recipe for those of you who actually do stuff like this. <grin>Can-o-phobic Cyndi

 

 

Green Tomato Pickles Makes: 5 half-pint (250 mL) jars Here's a unique addition for your pickle pantry. Green tomatoes yield succulent pickles that have many menu uses.8 cups small green tomatoes, peeled 2 L1/4 cup pickling salt 50 mL2 cups sugar 500 mL1 cup vinegar 250 mL1/2 cup water 125 mL1/2 tsp celery seed 2 mL4 inches cinnamon stick 10 cm4 whole clovesCut tomatoes into 1/2 inch (1 cm) cubes. In a glass, stainless steel or enamel bowl, layer tomatoes and salt. Let stand 3 hours. Drain tomatoes and rinse well. Fill boiling water canner with water. Place 5 clean half-pint (250 mL) mason jars in canner over high heat. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. In a stainless steel or enamel saucepan, combine sugar, vinegar, water and celery seed. Tie cinnamon and cloves in a large square of cheesecloth, creating a spice bag; add to mixture in saucepan. Bring to a boil, boil 5 minutes. Discard spice bag. Add tomatoes; simmer just until tender. Ladle tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot pickling liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining tomatoes and pickling liquid. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Looking for a car that's sporty, fun and fits in your budget? Read reviews on AOL Autos.