| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 8 | qt | Green tomatoes |
| 4 | qt | White onions |
| Salt | ||
| 3 | oz | Mustard seed |
| 1 | oz | Allspice |
| 1 | lb | Brown sugar |
| 1 | oz | Cloves |
| 1 | tb | Dry mustard |
| 1/4 | c | Water |
| 1 | tb | Black pepper |
| 1 | oz | Celery seed |
| 1 | qt | Vinegar |
INSTRUCTIONS
Chop tomatoes and onions; sprinkle with salt and let stand 3 hours. Drain well and combine with all other ingredients except vinegar. Cover with vinegar and boil slowly 1 hour. Seal in clean, hot jars. Makes 6 quarts. NOTE: Get a book on canning if unsure about sealing and processing. 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.
A Message from our Provider:
“Luck has nothing to do with it”