Preparation:
Wash tomatoes but do not peel. If small tomatoes are used, prick them slightly. Combine sugar, vinegar and spices. Bring mixture to the boiling point and pour over tomatoes. Let stand for 6 hours or overnight. Drain off liquid and cook until it coats a spoon. Add tomatoes and cook until clear. Seal in clean, hot Ball jars. Green plum, pear or peach tomatoes are good for this pickle; but large green tomatoes may be sliced and used. |
