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Results 11 - 20 of 82 for pickled red tomatoes
Mix all ingredients in a large pan and place on burner. Let boil until tomatoes change color, put in jars and seal. Do not overcook.
Combine all ingredients, cook, let come to a boil. Cook until they begin to change colors, pour into jars and seal. Do not over cook or ...
Mix all vegetables; let stand ... and drain. Add all other ingredients and boil slow until tomatoes are soft, about 30 minutes. Makes 8 pints.
Sprinkle salt over vegetables and let set overnight; drain well. Bring to a boil: 1 tsp. mustard seed 1/2 gallon white vinegar Add ...
Grind vegetables using coarse blade. Mix with salt; let stand overnight, then rinse well and drain. Combine remaining ingredients and pour ...
Put all vegetables through a food chopper. Chop coarsely. Put in large pot. Add 1 cup water. Simmer 15 minutes. Stir often. Drain well, ...
Cut all in that you ... 4 tablespoons mustard seed and 1 tablespoon celery seed. Seal while hot. I also add 2 cans red (drained) kidney beans.
Mix all ingredients and boil for 1 hour or until of desired thickness. Put in sterilized jars and seal.
Cut in small pieces and soak overnight in brine made of 1/2 cup salt and 2 quarts water. In the morning, bring to a boil and drain. Make a ...
Tomatoes, peppers, onions and cabbage ... Drain. Add remaining ingredients. Cook to boiling point and simmer slowly 15 minutes. Makes 4 pints.
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