- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 1 | quart | tomatoes | ripe |
| 6 | each | onions | small |
| 2 | each | sweet bell peppers | green |
| 1 | quart | green tomatoes | |
| 3 | each | sweet bell peppers | red |
| 1/2 | cup | salt | |
| 2 | cups | vinegar | |
| 2 | cups | sugar |
Chop green tomatoes.
Add salt. Allow to stand overnight. Drain. Chop ripe tomatoes, onions, and peppers.
Add to green tomatoes. Add vinegar and sugar.
Heat to boiling. Simmer 1/2 hour, stirring frequently.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Cumin (pronounced "come-in") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed. ...
This is THE brisket recipe. Melt in your mouth tender, and full of flavor. Well worth the time and lack of sleep. The only changes I made, I used two smaller briskets, one 6 lb. and one 5 lb. and on the 5 pounder I wrapped it in foil after just 8 hours but cooked it the full time. It was just a bit more tender. The people who ate them are clamoring for more, and those who were not at the barbecue are asking when will I be doing this again. Soon, very Soon.