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Pottsfield Pickle Ala David Coons |
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| Course : |
Pickles |
| From: |
HungryMonster.com |
| 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:
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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