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| West Virginia Pickalli
1 peck green tomatoes, (12 lbs)
10 green peppers
10 red peppers (sweet pimento)
5 large onions - (to 6)
1 crock of vinegar (1 quart)
7 cups of sugar
1 tablespoon of cinnamon
1 tablespoon of allspice
1/2 cup of salt
1 cup of mustard seeds
3 tablespoons of celery seeds
Just before the killing frost, gather in the vegetables. Chop these finely and add to your largest kettle with large crock of vinegar (2 quarts). Cook 20 minutes and then pour off (drain) the liquids. (You can discard the liquids).
Back in the kettle put it and add the 1 quart vinegar and spices. Just to boiling (get very hot) and put down in sterile jars (pack into very hot, clean jars, and seal.
This recipe yields 12 pints. (Try half pints or the tall pint jars -- looks better for gifts in these.)
Source:
"Canning recipes at http://www.mountain-breeze.com/canning/index.html"
S(Formatted for MC5):
"08-19-2000 by Joe Comiskey - jcomiskey@krypto.net"
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