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Directions:
Slice one peck of green tomatoes, and four green peppers; place in a
stone jar in layers, sprinkling each layer thickly with salt; cover
with boiling water; let stand over night; drain in the morning through
a colander, and add four large onions sliced, with an ounce of whole
cloves, one ounce of cinnamon, two pounds of brown sugar. Place all
together in a preserving kettle; nearly cover with vinegar; boil slow
until tender. Set away in a jar. Next day, if the syrup seems thin,
drain off, and boil down. Cover top of jar with a cloth before
setting away.
The Most Popular Pickle Cookbooks
• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• A Pickle and Chutney Cookbook• Gifts in a Pickle Jar: Simple Recipes for Pickles and Veggies in a Gift Jar with Sticker• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• The Overlake School Cookbook• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• Chutneys and Pickles (Country Kitchen Cookbooks)• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies
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