Pottsfield pickle ala david coons

Yield: 8 pints

Measure Ingredient
3 pints Green tomatoes
3 pints Firm, red tomatoes
3 eaches Large onions
3 eaches Red, sweet peppers
3 eaches Bunches of celery
½ cup Salt, non-iodized
3 teaspoons Cinnamon, ground
2 teaspoons Cloves, ground
½ cup White mustard seed
3 pints Vinegar
4 cups Sugar
1 teaspoon Ginger, ground
2 teaspoons Basil, dried
1 teaspoon Lemon pepper

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 ¼ inch headspace. Adjust lids and process for 15 minutes in boiling water bath. Makes 6-8 pints.

From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and Sysop of Cyberealm BBS, origin of KookNet!!

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