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Re: Green Tomato Pickles ( HOT )

George, this sounds something like my husband does his hot peppers by just sticking them in a jar or pepper sauce bottle and refrigerating. I have a recipe that I use but it's more complicated--but good.

      2 qts sliced green tomatoes
      3 tablespoons salt
      2 cups vinegar
      2/3 cup dark brown sugar
      1 cup white sugar
      3 tablespoons mustard seeds
      1/2 teaspoon celery seeds
      1 teaspoon tumeric
      3 cups sliced onions
      2 large red bell pepper, chopped
      1 hot green pepper, chopped (use more if you like it really hot.

      Mix tomatoes and salt. Let stand 12 hours. Drain.
      Heat vinegar, sugars, and spices to a boil; add sliced onions and boil gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.
      Pack into hot sterilized jars. Be sure syrup covers vegetables. Seal at once. Process in BWB for 5 minutes. This makes about 9 half pints. ( Note: I see by my penciled notation in the margin of my cookbook that the last time I made these I had 11 quarts of tomatoes.)

      Jackie