| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Preserves |
1 |
Servings |
INGREDIENTS
| 30 |
md |
Green tomatoes (about 7 lbs) |
| 6 |
lg |
Onions |
| 1/2 |
c |
Coarse salt |
| 1 |
tb |
Mustard seed |
| 1 |
tb |
Whole allspice |
| 1 |
tb |
Celery seed |
| 1 |
tb |
Whole cloves |
| 1 |
tb |
Dry mustard |
| 1 |
tb |
Peppercorns |
| 1/2 |
lg |
Lemon |
| 2 |
md |
Sweet red peppers |
| 2 1/2 |
c |
Brown sugar |
| 3 |
c |
Vinegar |
INSTRUCTIONS
Thinly slice tomatoes and onions. Sprinkle salt over vegetables in layers
and let stand overnight. Next day drain thoroughly, rinse in cold water and
drain again. Tie all spices loosely in a cheesecloth bag. Slice lemon
thinly. Remove stem, seed and cores from peppers; cut peppers into thin
slices. Add spice bag and sugar to vinegar in a large Dutch oven. Bring to
a boil, then add tomato-onion mixture, lemon slices and pepper strips. Cook
for half-hour, stirring frequently to prevent sticking. (Adjust heat to
prevent sticking.) Remove spice bag. Pack pickles into clean, hot
sterilized preserving jars to 1/8-inch from sealing edge. Seal with metal
lid and sealing band. MAKES ABOUT 6 PINTS.
Posted to MM-Recipes Digest V4 #258 by "Johanne Alton Alton"
<jpmacnab@sprint.ca> on Oct 1, 1995
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