| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, Pickles, Check | 5 | Servings | |
INGREDIENTS
| 24 | To 28 med to lrg green Tomatoes | |
| 6 | To 8 onions | |
| 1/2 | c | Pure granulated salt |
| 2 | Green peppers; chopped | |
| 3 | c | Brown sugar |
| 2 1/2 | tb | Celery seed |
| 2 1/2 | tb | Mustard seed |
| 2 | tb | Whole cloves |
| 2 | tb | Whole allspice |
| 3 | Sticks cinnamon | |
| 1 | qt | (About) vinegar |
INSTRUCTIONS
the unique blend of spices sets this pickle recipe apart from other recipes. The recipe makes five 1 pint jars. You will need the basic equipment for boiling water bath canning plus a large mixing bowl, clean plastic dish pan, or enamel kettle. Tie up your spices in a cheesecloth spice bag. 1. Wash tomatoes, cut out stem ends, and slice very thin. You should have about 4 quarts of this slices. 2. Peel onions and slice thin. You should have about 2 cups of sliced onions. 3. Arrange a layer of tomatoes in a large mixing bowl, plastic dish pan, or enamel kettle, then top with a layer of onions and a layer of the salt. Repeat until all the tomatoes, onions, and salt are used. 4. Cover and let tomatoes and onions stand several hours or overnight. 5. Organize and prepare ingredients, equipment, and work area. 6. Drain the tomato onion slices thoroughly and put them in a preserving kettle along with the peppers, sugar, celery, and mustard seed. 7. tie whole cloves, allspice, and cinnamon in a small cheesecloth bag and add it to the kettle. 8. Pour in enough vinegar to barely cover vegetables. 9. Heat vegetables to boiling over high heat, then reduce the heat and simmer 2 hours, adding more vinegar, if necessary, to keep them covered. 10. Ladle the hot pickles into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. 11. Spoon in additional cooking liquid from the preserving kettle to fill jars o within 1/4 inch of the tops, if necessary. 12. Wipe tops and thread of jars with a damp clean cloth. 13. Put on lids and screw bands as manufacturer directs. 14. Process in a boiling water bath for 15 minutes. Follow the basic steps for boiling water bath canning, 10 through 18. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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