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Pottsfield Pickles



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


3 pint green tomatoes
3 pint tomatoes
firm, red
3 large onions
3 each sweet red bell peppers
3 bunches celery
½ cup salt
3 teaspoons cinnamon
2 teaspoons cloves, ground
½ cup mustard seeds
3 pint vinegar
4 cups sugar
1 teaspoon ginger
2 teaspoons basil
1 teaspoon lemon pepper


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.


* not incl. in nutrient facts

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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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