Spicy green tomato pickles
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Spicy green tomato pickles
  Spicy    Pickles    Canning    Greens  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14358. Report a problem with this recipe.
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      Title: Spicy green tomato pickles
 Categories: Canning, Pickles, Check
      Yield: 5 Servings
 
     24 ea To 28 med to lrg green
           -Tomatoes
      6 ea To 8 onions
    1/2 c  Pure granulated salt
      2 ea 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 ea Sticks cinnamon
      1 qt (About) vinegar
 
  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.
  




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Recipe ID 14358 (Apr 03, 2005)

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