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Add a photoRaciónes: 12
Ingredientes
- 1 gallon green tomatoes (16 c. sliced)
- 1/4 c. canning salt
- 1/2 tbsp. powdered alum
- 3 c. vinegar (5% acidity)
- 1 c. water
- 4 c. sugar
- 1 tbsp. mixed spices
- 1/2 teaspoon cinnamon
- 1 tbsp. celery seed
- 1/2 teaspoon allspice
- 1 tbsp. mustard seed
Direcciones
- Slice tomatoes. Sprinkle with salt and allow to stand overnight. Drain. Pour over tomatoes 2 qts boiling water with 1/2 tsp. alum. Let stand 20 min. Drain. Cover with cool water and drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag). Bring to boil. Pour over tomatoes and let stand overnight. Third morning bring pickles to boil with solution. Pack in sterilized jars and seal at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 12 servings | |
| Calories 312 | |
| Calories from Fat 7 | 2% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2372mg | 99% |
| Potassium 497mg | 14% |
| Total Carbs 75.5g | 20% |
| Dietary Fiber 2.5g | 8% |
| Sugars 71.84g | 48% |
| Protein 2.05g | 3% |
