Mother's green tomato pickles

Yield: 4 Servings

Measure Ingredient
1 Peck green tomatoes; cut in wedges
6 larges Onions; chopped
1 cup Salt
4 Green bell peppers; chopped
4 Ribs celery; chopped
½ gallon Vinegar
2 pounds Brown sugar
2 tablespoons Dry mustard
2 tablespoons Each: cinnamon; cloves, ginger and turmeric

Sprinkle tomatoes and onions with salt. Let stand 12 hours. Soak in fresh water several hours to remove brine. Combine all ingredients and cook until tender. Place in sterile jars and seal while hot.

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

MRS N.R. HOSEY (JUDY)

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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