|
|
Directions:
Take one-half peck of green tomatoes, three red peppers, chopped; put in
one cup of salt. Let stand overnight, then strain off the water. Five
chopped onions, one pound of brown sugar, one-quarter ounce of allspice,
and whole cloves put in a bag; one bunch of celery, one-half ounce of
mustard seed. Cover with vinegar and boil three hours.
The Most Popular Pickle Cookbooks
• Myrtle's Country Kitchen• 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.)• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• The Overlake School Cookbook |
|
|
