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Results 41 - 50 of 82 for pickled red tomatoes
Chop vegetables. Make a brine of 1 cup salt and 6 cups water. Cover vegetables and bring to a boil. Drain. Mix: 3 pt. sugar 1 tsp. turmeric ...
Mix tomatoes and salt. Let stand about ... syrup covers vegetables. Seal at once. Process in boiling water bath 5 minutes. Makes 4 or 5 pints.
43. MUSTARD PICKLES
Wash and cut up in small pieces. Cover with water and 1 cup salt. Cook until soft. Drain and rinse in cold water. Cook until thick. Add ...
44. MUSTARD PICKLES
Put in canner loose and cook until tender. Make paste of about 3 cups flour and 3 tablespoons tumeric powder, about 2 cups vinegar (more if ...
Break cauliflowe into small flowerettes. Mix cauliflower, pepper, onions, tomato sections, cucumbers in a large ... immediately. Makes 9 pints.
Mix tomatoes, onion and pepper together. ... and pepper to this. Bringing slowly to a boil, simmer for 10 minutes, stirring with a wooden spoon.
47. INDIAN PICKLE
Coarsely chop all vegetables. Sprinkle with the salt and let stand 12 hours or overnight. Drain well, discard liquid and add remaining ...
Use firm small to medium tomatoes. Wash and place in ... each jar. Pack the jar firmly with the vegetables. Add 1 clove of garlic to each jar.
Slice tomatoes and onions. Sprinkle with salt. ... Cool slightly. Add tomatoes and onions. Simmer 30 minutes. pack into hot jars and seal at once.
50. PICKLE RELISH
Chop all vegetables and mix with 1/2 cup salt; let stand overnight. Drain. Add all spices, sugar, and vinegar; let simmer 20 minutes or ...
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