Tip: Try green tomato pickles for more results.

Results 1 - 9 of 9 for kosher green tomato pickles

Use firm, small green tomatoes, pack into ... Pour the hot brine over the pickles in the jars and seal at once. These will be ready for use in 4 to 6 weeks.

Use small firm green tomatoes. Pack into ... brine over the pickles to within 1/2 ... be ready to eat in 4-6 weeks. This amount of liquid fills 6 quarts.

Use small, firm green tomatoes. Pack into ... brine over the pickles to within 1/2 ... ready for use in 4-6 weeks. This amount of liquid fills 6 quarts.

Prepare jars and lids for canning. When water comes to boil. Add vinegar and salt, boil 5 minutes. Place 1 clove garlic, bunch of dill and 1/2 ...

This is very easy and comes out medium/hot. I use "The Magic Bullet", but I guess that many of you will use a food processor. Put all the ingredients ...

Blend all ingredients in food processor or blender. Combine all ingredients, but use only three of the hard boiled egg whites (reserve the three ...

Wash and cut up all the vegetables. Put aside to drain. Put 1-2 cloves of garlic into each bottle and sprig of fresh dill; add 1 piece of hot pepper ...

Grind vegetables and mix together. Sprinkle kosher salt over top ... the vegetables, boil 10 minutes. Pack into sterilized jars. (Makes 12 pints.) Seal.

Wash all ingredients. ... 3 slices of tomato and on the ... side and the green pepepr on the ... cooked neck squash or raw turnip if you lie. 140 calories.


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