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Pottsfield Pickles

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Submitted by maggie

Ingredients

3 1.4
PINT L GREEN TOMATOES *
3 1.4
PINT L TOMATOES
firm, red *
3 3
LARGE LARGE ONIONS
3 3
3 3
BUNCHES BUNCHES CELERY *
½ 118
CUP ML SALT
non-iodized
3 15
TEASPOONS ML CINNAMON
2 1E+1
TEASPOONS ML CLOVES, GROUND
½ 118
CUP ML MUSTARD SEEDS
white *
3 1.4
PINT L VINEGAR *
4 946
CUPS ML SUGAR
1 5
TEASPOON ML GINGER
ground
2 1E+1
TEASPOONS ML BASIL
dried *
1 5
TEASPOON ML LEMON PEPPER *

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 848 1% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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