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Results 21 - 30 of 203 for green tomato pickles
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 ...
Wash tomatoes; slice 1/4 inch thick. Pack loosely in hot, clean quart jars. To each quart add: 3 or 4 heads dill or 2 tablespoons dillseed, ...
Mix lime and water well, letting any lime that does not dissolve settle to the bottom. Select, wash, dry and slice tomatoes. Pour off lime ...
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 ...
Slice tomatoes, crossways. Slice onions ... spice bag. Pack pickles in hot jars and cover ... Process 212 degree bath for 10 minutes. Yield: 6 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 ...
Mix all vegetables; let stand 12 hours in salt. Rinse well and drain. Add all other ingredients and boil slow until tomatoes are soft, ...
Sprinkle the salt over tomatoes and onions. Next day, drain off the liqueur and add: 1 c. sugar 1 tbsp. allspice 1 tbsp. cinnamon 1 tsp. ...
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 ...
Cut tomatoes into 1/4-inch slices. Mix lime and water. Pour over tomatoes. Soak for 24 hours. Rinse well and soak in cold water for 2 ...
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