| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 1 |
|
Peck green tomatoes |
| 6 |
lg |
Onions |
| 1 |
c |
Salt |
| 4 |
|
Green bell peppers |
| 4 |
|
Stalks celery |
|
|
Vinegar to cover |
| 2 |
|
Boxes brown sugar |
| 2 |
tb |
Mustard seed |
| 2 |
tb |
Cinnamon |
| 2 |
tb |
Cloves |
| 2 |
tb |
Ginger |
| 2 |
tb |
Turmeric |
| 1 |
ts |
Jalapeno sauce; or to taste |
INSTRUCTIONS
Slice green tomatoes and chop the onions. Sprinkle with salt and let stand
for 12 hours. Drain and soak in fresh water several hours to get the brine
off. Drain well. Add chopped pepper and celery. Cover with vinegar. Add
brown sugar, mustard, cinnamon, cloves, ginger and turmeric. Add 1 teaspoon
jalapeno sauce or to taste. "Tie away in jars".
FROM MOTHER'S KITCHEN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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