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Title: Pottsfield Pickle
Categories: Pickle
Yield: 7 Servings
| 3 | pt | Green tomatoes |
| 3 | pt | Firm, red tomatoes |
| 3 | lg | Onions |
| 3 | Red, sweet peppers | |
| 3 | md | Bunches of celery |
| 1/2 | c | Non-iodized salt |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1/2 | c | White mustard seed |
| 3 | pt | Vinegar |
| 4 | c | Granulated sugar |
Cut up all the vegetables; add salt. Let the mixture sit for 6 hours or overnight. Drain and rinse.
Add the spices, vinegar and sugar; cook until tender. It will be juicy.
Pour in hot, sterile jars, leaving 1/4-inch head space. Adjust lids and process for 15 minutes in boiling water bath. Makes 6 to 8 pints.
Source: The National Gardening Book Of Tomatoes, ISBN: 0-915873-19-2 Typos by Dorothy Flatman 1996
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