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Results 1 - 10 of 323 for whole tomato pickles
Combine spices with vinegar; bring to a rapid boil for 5 minutes. Stir in sugar, stirring until dissolved. Reduce heat to a simmer and stir ...
Wash and thinly slice the ... finely. Drain the tomato and onion well. Add all ... lids. Process for 15 minutes in a boiling water bath canner.
Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer. Wash tomatoes and other vegetables thoroughly. ...
Put tomatoes, onions and hot ... but not hot pickles, reduce hot pepper to ... amount called for and fill. Measure with chopped sweet peppers.
Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks.
Choose firm, small to medium green tomatoes (entirely green, not partially ripe) and firm, white onions. Wash well. Remove stem ends. Slice ...
Put small green tomatoes in jar. To each pint add 1 clove garlic, 1 stalk celery, 1 small onion, 1 head of dill, some green pepper. Boil ...
Slice tomatoes, crossways. Slice onions ... spice bag. Pack pickles in hot jars and cover ... Process 212 degree bath for 10 minutes. Yield: 6 pints.
Sort and rinse tomatoes. Measure ... completely. Prick each tomato in several places with fork ... dill, if you like. Put on lids and refrigerate.
Soak tomatoes in water mixed with lime for 24 hours; drain and wash well. Cover with water - change water every hour for 4 hours; drain ...
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