|12||Tart green apples|
|24 smalls||Green tomatoes|
|4 mediums||Sized onions|
|3 cups||Seedless raisins (1 pound)|
|4 cups||Cider vinegar|
|2½ cup||Brown sugar (tightly packed)|
|½ teaspoon||Crushed, dried chilies|
|1½ tablespoon||Curry powder|
|3 tablespoons||Mixed pickling spices|
Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent.
Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens.
Discard pickling spices, return the fruit to the syrup and bring to a boil.
Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints.
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