|Eat Your Greens (Network Books)|
|by Sophie Grigson|
Written to accompany a Channel 4 television series, this is a celebration of the huge variety of colours, tastes and textures of vegetables from a...
1 - 10 of 56 for hot pickled green tomatoes
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Wash and thinly slice the tomatoes and onions. Discard ... finely. Drain the tomato and onion well. ... and 1 small hot pepper per jar ... boiling water bath canner.
Heat all ingredients. Just before boiling, fill hot jars and seal. Set aside about 2 weeks. Hot!!
Mix together tomatoes, peppers, onions and salt. Boil sugar and vinegar; pour over tomatoes and cook until tomatoes turn whitish. Stir lightly and can.
Put tomatoes, onions and hot peppers in large ... pickles, reduce hot pepper to half or less the amount called for and fill. Measure with chopped sweet peppers.
Grind onion, tomatoes, peppers, cabbage. ... cooking pot and cook 4 hours, adding vinegar and sugar as needed. Put in hot canning jars, screw band on tight.
Mix together and boil slowly for 30 minutes. Pack in hot (pint) jars and seal.
Mix tomatoes and salt and ... with other ingredients. Tie spice in cheesecloth. Boil gently for 1 1/2 hours. Remove spices and pour into hot jars and seal.
Wash tomatoes with stem on. ... stalk celery, 1 hot pepper and 1 ... jars to 1/2-inch from top. Adjust lids. Process in boiling water bath for 5 minutes.
Cut tomatoes, onions and ... Add remaining ingredients, boil until onions are clear. Put in sterilized jars and seal. Process in hot water bath 10 minutes.
Slice tomatoes, peppers, and ... vegetables and cook until tender (not mushy). Let stand overnight and taste for salt and sugar. Reheat and seal in jars.
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