Pottsfield Pickles
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pint |
green tomatoes
|
*
|
| 3 | pint |
tomatoes
firm, red |
*
|
| 3 | large |
onions
|
|
| 3 | each |
sweet red bell peppers
|
|
| 3 | bunches |
celery
|
*
|
| ½ | cup |
salt
non-iodized |
|
| 3 | teaspoons |
cinnamon
|
|
| 2 | teaspoons |
cloves, ground
|
|
| ½ | cup |
mustard seeds
white |
*
|
| 3 | pint |
vinegar
|
*
|
| 4 | cups |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 2 | teaspoons |
basil
dried |
*
|
| 1 | teaspoon |
lemon pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
green tomatoes
|
*
|
| 1.4 | l |
tomatoes
firm, red |
*
|
| 3 | large |
onions
|
|
| 3 | each |
sweet red bell peppers
|
|
| 3 | bunches |
celery
|
*
|
| 118 | ml |
salt
non-iodized |
|
| 15 | ml |
cinnamon
|
|
| 1E+1 | ml |
cloves, ground
|
|
| 118 | ml |
mustard seeds
white |
*
|
| 1.4 | l |
vinegar
|
*
|
| 946 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| 1E+1 | ml |
basil
dried |
*
|
| 5 | 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.
