Pottsfield pickle ala david coons
8 pints
Ingredients
| Quantity | 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 |
Directions
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!!