Pickled Beet and Onions
INGREDIENTS:
25 ea Large Ripe Tomatoes 2 c Cider Vinegar
3 ea Sweet Red Peppers * 1 1/2 c Light Brown Sugar
1 ea Small Bunch Celery Chopped 2 tb Pickling Salt
6 ea Large Onions, Chopped 1 ts Pepper
3 ea Cloves Garlic, Minced 1 ts Dry Mustard
2 tb Whole Allspice, Tied In Bag
25 ea Large Ripe Tomatoes 2 c Cider Vinegar
3 ea Sweet Red Peppers * 1 1/2 c Light Brown Sugar
1 ea Small Bunch Celery Chopped 2 tb Pickling Salt
6 ea Large Onions, Chopped 1 ts Pepper
3 ea Cloves Garlic, Minced 1 ts Dry Mustard
2 tb Whole Allspice, Tied In Bag
* Peppers should be seeded and chopped. ----------------------
Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 -
6 Pints.
Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 -
6 Pints.