Recipe(tried): Pickled Green Tomatoes

Soak 2 gal. green tomatoes, quarted overnight in picking lime water, this makes them firm. The lime water is made by mixing 1 cup pickling lime with 1 gallon water. You will have to shake this up occasionally. The next day, rinse, soak, rinse, soak 6 hours in clear water. This rids the tomatoes of the lime.

Bring 1 qt. white vinegar, 5 cups sugar, 1/2 cup salt (I use 4 teaspoons, I find this is too much salt), bring to a boil, add the rinsed, drained tomatoes, bring to a boil, but do not boil them. Remove from heat and pack in jars. Store in refrigerator. It takes about 2 to 4 weeks for them to absorb the flavor.

I add a half teaspoon of mustard celery seed to each jar.

If you like, you can add 1 qt. sliced onions, and 1 qt. peppers, If I do this I soak them in lime water also. The recipe calls for the onions and peppers, but my brother does not like them so I don't add them to his.