| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
8 |
Servings |
INGREDIENTS
|
|
Tomatoes; peeled, quartered, enough to make |
| 5 |
|
Onions; chopped |
| 3 |
c |
Sugar |
| 3 |
|
Hot peppers; chopped |
| 2 |
tb |
Allspice |
| 1 |
tb |
Ginger |
| 3 |
tb |
Salt |
| 2 |
c |
Vinegar |
INSTRUCTIONS
1 ga -
Combine all ingredients in large pot and cook until dark red and thick.
This will take several hours of slow cooking. Put in sterilized jars and
seal. Excellent served with black-eyed peas.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS LLOYD COTHRAN (FRANCES)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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