Pottsfield Pickles

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Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Metric measurements


3pint tomatoes, green *
3pint tomatoes firm, red*
3large onions
3each sweet red bell peppers
3bunches celery *
½cup salt non-iodized
3teaspoons cinnamon, groundVideo
2teaspoons cloves, ground
½cup mustard seed white*
3pint vinegar *
4cups sugarVideo
1teaspoon ginger ground*
2teaspoons basilVideo dried*
1teaspoon lemon pepper *
* not incl. in nutrient facts


Cut up all the vegetables and add salt.

Let the mixture set overnight, drain and rinse twice with water.

Add spices, vinegar and sugar; cook until tender.

It will be juicy. Pour into hot, sterile jars, leaving ¼ inch headspace.

Adjust lids and process for 15 minutes in boiling water bath.

Makes 6 to 8 pints.

First published: last updated: 2015-02-09




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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 8481% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14158mg 590%
Total Carbohydrate 73g 73%
Dietary Fiber 5g 20%
Sugars g
Protein 4g
Vitamin A 56% Vitamin C 206%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

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