OLD TIME TOMATO PICKLES

8 pounds green tomatoes
3 pounds sugar
2 pints vinegar
One small pile (size of quarter) each-
ground cloves, cinnamon, allspice, ginger, mustard, celery seeds.

Pickling lime

Cut green tomatoes into wedges. Put 3 cups pickling lime into enough ice water to soak the tomatoes from morning to morning (24 hours). Pour off the water and add clear water twice in 5 hours. Drain.
"Before you go to bed make your syrup from the above ingredients and bring it to a boil. Dump it into the pot containing the drained tomatoes, cover it and go straight to bed. The next morning put pot and all on stove and cook at boil for 30 to 40 minutes.
Spoon out into jars and seal while they are hot."
"This is the typical tomato pickle we've all been eating in the South since the Lord made a Rebel."
Ernest Matthew Mickler, 1986, "White Trash Cooking," The Jargon Society, Ten Speed Press.

FRIED GREEN TOMATOES

4 large green tomatoes
1/2 cup (120 ml) pancake mix or flour
1 teaspoon (5 ml) salt
1/4 teaspoon (1.4 ml) pepper
Shortening for frying

1. Cut tomatoes in 1/4 inch (0.6 cm) slices
2. Mix flour, salt and pepper
3. Coat tomato slices in flour mixture and fry in heavy skillet at medium heat until brown. Drain and serve.
Yield: 6-8 servings.
Bill Ragan, 1978, "The Georgia Cookbook, Traditional Georgia Recipes," Portals Press. (reprints).