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Results 1 - 10 of 82 for pickled red tomatoes
Wash and thinly slice the tomatoes and onions. Discard any with ... finely. Drain the tomato and onion well. Add all ... slender strip of red bell pepper and 1 small ... boiling water bath canner.
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 ...
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 ...
4. CORN PICKLE
Put all ingredients except pickles in large pot. Stir and bring to a boil, lower heat. Continue boiling for 40 minutes. Add pickles (cut ...
Slice tomatoes, crossways. Slice onions into ... liquid, with 1/2" headroom. Adjust lids. Process 212 degree bath for 10 minutes. Yield: 6 pints.
Bring the vinegar, salt, coriander ... the cucumbers, onion, tomatoes, garlic and dill in ... stored, covered and refrigerated, for up to 1 month.
Dissolve salt in the water ... Drain thoroughly. Tie pickled spice in cheesecloth bag. Place ... place. Let stand several weeks before serving.
Put first 3 ingredients through a food chopper and drain in colander. Add vinegar, sugar, salt, cinnamon, cloves, and a small bag of ...
Tie seeds and spices in a small cloth bag. Chop all the vegetables coarsely. Add salt, sugar, vinegar, and the spice bag. Boil one hour on ...
Dice first 5 ingredients and mix together. Pour salt over mixture and let stand approximately 2 hours. Place in cloth bag and let drain ...
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