|The Greens Cookbook|
|by Edward Espe Brown|
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.
1 - 10 of 43 for sweet pickled green tomatoes
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Wash and cut cucumbers in rings. Soak in 3 cups lime, dissolved in 2 gals. water for 24 hours. Remove, soak in fresh water 24 hours. Mix 1/4 lb. alum ...
One gallon green tomatoes sliced 1/4 inch ... spice (tie in cloth) Bring to boil and let stand 24 hours. Cook 1 hour again and seal in hot sterilized jars.
Sprinkle 7 pounds sliced tomatoes with salt. Let ... bring to a boil. Put in a large jar and tie cloth over top. Keep in a cool place away from the light.
Cut tomatoes into 1/4 inch ... overnight. Bring to boil and boil 40 minutes. Pack in clean hot jars and seal. Yields 8 pints. (Lime from builders or farm supply.)
Sprinkle the salt over tomatoes and onions. Next ... tbsp. allspice 1 tbsp. cinnamon 1 tsp. cloves 1 tbsp. mustard Vinegar to cover, then cook until soft.
Cut tomatoes in 1/4 inch ... hour. Set aside overnight. Bring again to boiling and discard the spice bag. Seal in hot, sterilized jars. Makes about 2 pints.
Slice cucumbers in 1/4 inch slices. Place in enameled pan as a crock. Cover with solution of lime and water. Soak for 24 hours. Rinse well, through ...
Put first 3 ingredients through a food chopper and drain in colander. Add vinegar, sugar, salt, cinnamon, cloves, and a small bag of pickling spices ...
Night before slice tomatoes add salt and ... to liquid and boil until thickened. Pour over tomatoes and seal. These pickles can also be made in a crock.
Soak sliced tomatoes 24 hours in ... until a syrup. Pour over tomatoes and let stand 24 hours. Then cook tomatoes in syrup 20 minutes. Pack in jars and seal.
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