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Results 11 - 20 of 323 for pickle tomato
11. PICKLED TOMATOES
Brine: Boil together: 1 c. Kosher (coarse) salt 1 c. vinegar Place in sterilized jars: 2 branches fresh dill Pickled spices Cut up green ...
Tie spices loosely in a ... cook slowly, with spice bag until tomatoes and onions are done. Discard spice bag. Seal pickles in sterilized jars.
Get firm green tomatoes and cut in quarters. Soak overnight in pickling salt solution. Drain. Mix sugar, vinegar and water. Let come to a ...
Peel green tomatoes; slice. Layer and salt, layer and salt until all are covered with salt. Let sit overnight. Wash tomatoes through ...
Wash and dry tomatoes. Place a layer of dill and half of the pickling spices in a stone jar. Top with tomatoes. Put another layer of dill ...
Mix all above ingredients in large cooking pot. Cook over medium heat for 20 minutes or until tomatoes are tender but not mushy. Pour in ...
Soak sliced tomatoes in 2 gallon water and lime for 24 hours. Drain and soak in fresh water for 4 hours, changing water each hour. Bring ...
Put tomatoes before sliced in lime and water mixture and soak for 24 hours, stirring occasionally. Take out of lime and wash thoroughly in ...
Tie seeds and spices in ... seal. If you want to keep the pickle more than a year, boil sealed jars in canner for 10 minutes. Makes 5-6 pints.
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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