Pickled Green Tomatoes - cooking recipe

Ingredients

4 gal. small green tomatoes
1 c. salt
1 c. sorghum syrup
cold water

Preparation

Put tomatoes in a 4-gallon churn.
Add salt and syrup, then finish filling with cold water.
Place saucer on top of churn to keep tomatoes from floating.
In about 10 to 12 days, they will be ready to eat.
Rinse before serving.
Tomatoes will be firm, but swiveled.