BREAD AND BUTTER PICKLED GREEN TOMATOES

Steps:

• Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
• Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
• Add tomatoes, and soak for 24 hours, mixing a couple times.
• Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
• In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
• While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
• Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
• Remove from heat, and add sliced tomatoes.
• Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
• In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
• Remove and discard spice pouch.
• Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
• Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
• Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
• Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
• Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
• Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
• Cool, making sure that lids have sealed.
• Jars that leak during processing or don’t seal should be stored in the refrigerator and used within a couple of weeks.
• Store sealed jars at room temperature if desired.
• Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.