|West Coast Cooking|
|by Greg Atkinson|
This comprehensive cookbook expresses the culinary styles, ingredients, and trends of the West Coast.
1 - 10 of 82 for red tomato pickles
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Wash and thinly ... finely. Drain the tomato and onion well. ... slender strip of red bell pepper and ... for 15 minutes in a boiling water bath canner.
Wash vegetables. Cover with a brine made by mixing 1 quart water with 1/2 cup salt. Cover and allow to stand in a non-metallic container for 24 ...
Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Slice all of these and cover with cold water and 1 1/2 cups salt. Soak overnight. In A.M. drain. Add 2 stalks celery, cut in pieces, 6 cups sugar, 2 ...
Pour over the above a strong brine. Let stand overnight and then cook in the salt brine until just tender. Drain well and then mix. Mix together with ...
Dissolve salt in ... Pack boiling hot pickles in hot jars, ... with a cloth until cool. Store in cool dark place. Let stand several weeks before serving.
Remove stems from tomatoes and scoop out pulp. Save stems. Soak overnight in brine solution. In the morning drain and fill with mixture of remaining ...
Slice tomatoes, crossways. ... spice bag. Pack pickles in hot jars ... 1/2" headroom. Adjust lids. Process 212 degree bath for 10 minutes. Yield: 6 pints.
Bring the vinegar, ... on the lid. Refrigerate for at least 3 days before eating. The pickles can be stored, covered and refrigerated, for up to 1 month.
Put all ingredients except pickles in large pot. ... jars with sealable lids or put in any small jars and seal with paraffin wax. Good with ham or meatloaf.
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