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Results 31 - 40 of 82 for pickled red tomatoes
Pour over the above a ... care for green tomatoes, substitute with a larger ... put at least 1 or 2 tomatoes in each jar for the correct flavor.
Remove stems from tomatoes and scoop out pulp. Save ... be stored in large open-mouthed jars. They keep perfectly all winter and are delicious.
Blanch tomatoes. Chop the ripe tomatoes ... filling to 1/2" of the rims. Seal and process 5 minutes in a boiling water bath. Yield: 4 to 5 pints.
34. PICKLE RELISH
Mix together, add 1 cup salt. Let set 6 hours or overnight. Drain liquid. Pour cold water over mixture 4 times. Last time squeeze all water ...
Slice tomatoes, peppers, and onions. Cover ... until tender (not mushy). Let stand overnight and taste for salt and sugar. Reheat and seal in jars.
Choose smooth even-sized tomatoes that have acquired the whitish ... into hot sterilized pint jars. Seal. Process in hot water bath 10 minutes.
Bring syrup ingredients to a boil. Pour over packed tomatoes and seal. Put in hot water. Bring to boil. Boil for 5 minutes.
Finely chop all of the vegetables. Mix all of the ingredients together and let stand overnight. Drain. Add: Mix well and cook about 40 ...
Wash, peel and chop ripe tomatoes. Measure 3 pints of ... before using. This uncooked mixture will keep for 6 months and makes about 2 quarts.
40. PICKLED SHRIMP
Marinade: Mix 1 tablespoon cider vinegar with the dry mustard in a large container (not uncoated aluminum) until smooth. Whisk in remaining ...
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