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Title: Pottsfield Pickle Ala David Coons
Categories: Relish Blank
Yield: 8 Pints
| 3 | pt | Green tomatoes |
| 3 | pt | Firm, red tomatoes |
| 3 | Large onions | |
| 3 | Red, sweet peppers | |
| 3 | Bunches of celery | |
| 1/2 | c | Salt, non-iodized |
| 3 | ts | Cinnamon, ground |
| 2 | ts | Cloves, ground |
| 1/2 | c | White mustard seed |
| 3 | pt | Vinegar |
| 4 | c | Sugar |
| 1 | ts | Ginger, ground |
| 2 | ts | Basil, dried |
| 1 | ts | 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 1/4 inch headspace. Adjust lids and process for 15 minutes in boiling water bath. Makes 6-8 pints.
From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and Sysop of Cyberealm BBS, origin of KookNet!!
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