Pottsfield Pickle Ala David Coons |
Course : Pickles
Serves: 8 |
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Ingredients:
3 pint Green tomatoes |
3 pint Firm, red tomatoes |
3 Large onions |
3 Large Red, sweet peppers |
3 Bunches celery |
1/2 cup Salt, non-iodized |
3 teaspoon Cinnamon, ground |
2 teaspoon Cloves, ground |
1/2 cup White mustard seed |
3 pint Vinegar |
4 cup Sugar |
1 tablespoon Ginger, ground |
2 teaspoon Basil, dried |
1 teaspoon Lemon pepper |
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Preparation / Directions:
Cut up all the vegetables and add salt. Let the mixture set overnight,
drain and rinse twice with water. Add spices, vinegar and sugar; cook
until tender. It will be juicy. Pour into hot, sterile jars, leaving 1/4
inch headspace. Adjust lids and process for 15 minutes in boiling water
bath. Makes 6-8 pints.
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