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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Aunt May's Pickled Green Tomatoes
 Categories: Tomatoes, Pickles, Vegetables
      Yield: 8 servings
     15 lb Tomatoes, 2 gal. green
    1/2 tb Powdered alum
      2 c  Cider vinegar
      2    Stick cinnamon
      1 c  Pickling salt
      2 qt Boiling water
      5 c  Sugar
           Handful cloves
  *   Green tomatoes should be fresh picked and sliced.
  ~---------------------------------------------------------------------
  ~--- Arrange the tomatoes in layers in a large bowl or pickle crock,
  sprinkling the salt between the layers.  Let stand overnight.  The
  next day, drain, sprinkle with the alum, and pour the boiling water
  over them. Let stand for 20 minutes.  Drain, rinse, and drain again.
  In an enamel or stainless stell preserving kettle combine cider
  vinegar, sugar and the spices, tied in a cheesecloth bag.  (The spice
  bag should be kept in the syrup right up to the very end.)  Bring to
  a boil, stirring until sugar is dissolved and boil rapidly for 3
  minutes. Pour the syrup over the tomatoes and let stand overnight.
  Next day, drain off syrup and bring to a boil. Pour over tomatoes and
  let stand again overnight. On the fourth day, put syrup and tomatoes
  into the kettle, bring to a boil and simmer until the tomatoes are
  transparent.  Pack the tomatoes into hot jars. Boil the syrup until
  it becomes quite thick or spins a long thread. Remove the spice bag
  and pour the syrup over the fruit, filling the jars and seal. Makes 8
  Quarts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Onions
 Categories: Vegetables
      Yield: 6 servings
      1    Gallon Pickling Onions
      1 c  Pickling Salt
      1 c  Sugar Or To Taste (2 C Max)
      5 c  White Vinegar
      3 tb White Mustard Seeds
      2 tb Horseradish OR
      2 tb Peppercorns
           Hot Red Peppers
           Bay Leaves
  Scald the onions for 2 minutes in boiling water, dip into cold water
  and peel.  Sprinkle the onions with the salt, add cold water to
  cover, and let stand for 12 hours or overnight.  In the morning,
  drain the onions, rinse them in cold fresh water and drain again.
  Combine the sugar, vinegar, mustard seeds, and horseradish or
  peppercorns, bring to a boil, and simmer for 15 minutes.  Pack the
  onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each
  jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6
  pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed
  pickling spices for interesting variations.
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