| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
4 |
Servings |
INGREDIENTS
| 1 |
|
Peck green tomatoes; cut in wedges |
| 6 |
lg |
Onions; chopped |
| 1 |
c |
Salt |
| 4 |
|
Green bell peppers; chopped |
| 4 |
|
Ribs celery; chopped |
| 1/2 |
ga |
Vinegar |
| 2 |
lb |
Brown sugar |
| 2 |
tb |
Dry mustard |
| 2 |
tb |
Each: cinnamon; cloves, ginger and turmeric |
INSTRUCTIONS
Sprinkle tomatoes and onions with salt. Let stand 12 hours. Soak in fresh
water several hours to remove brine. Combine all ingredients and cook until
tender. Place in sterile jars and seal while hot.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS N.R. HOSEY (JUDY)
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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