Fish pickles

Yield: 6 Servings

Measure Ingredient
1 gallon Small green tomatoes; quartered or sliced
5 larges Onions; quartered or sliced
4 cups Sugar
1 quart Vinegar
½ cup Salt
Chopped green peppers; optional

Combine tomatoes, onions and salt; soak for 2 hours. Drain. Dissolve sugar in vinegar; add onions and tomatoes and let come almost to a boil. Put in jars and seal. Makes 4 quarts. Delicious with fried fish.

NOTE: Get a book on canning if unsure about sealing and processing.

MRS LLOYD COTHRAN (FRANCES)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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