Preserves

Grandma Scharf's Green Tomato Pickle

*One of the best ways to use green tomatoes - this is excellent with meat, but really works with everything - even Kraft Dinner, allegedly!

• 4 qts green tomatoes, halved, then thinly sliced
• 1 qt onions, halved, then thinly sliced
• 3 Tbsp coarse or Kosher salt

1. Sprinkle salt over onions and tomatoes. Leave overnight. Drain very well, making sure all excess liquid is out.

• 1 qt white vinegar (Heinz is good - not so sharp-tasting)
• 6 cups white sugar
• 1 tsp cinnamon
• 1 tsp cloves
• 1 tsp celery seed

1. Pour vinegar into a very large pot and heat.
2. Carefully remove 3 Tbsp of the warmed vinegar and in a small bowl, mix it with spices.
3. Add sugar and spice mixture to the pot.
4. Cook and stir for 5 minutes until boiling.
5. Add tomatoes and onions. Reduce heat to med-high. Keep stirring.
6. Cook at least ½ hour. Stay with this as it burns very easily. Cook until it is fairly thick. It shouldn't be runny.
7. Pour into sterilized jars, and seal according to manufacturer's directions.