Recipe - Fish Pickles

1 ga Small green tomatoes;
quartered or cut or sliced up
5 lg Onions; quartered or
cut or sliced up
4 cup Sugar
1 qt Vinegar
One half cup Salt
Chopped green peppers;
optional

Combine tomatoes, onions and salt; soak for 2 hours. Drain. Dissolve sugar
in vinegar; add onions and tomatoes and let come almost to a boil. Put in
jars and seal. Makes 4 quarts. Delicious with fried fish.

NOTE: Get a book on canning if unsure about sealing and processing.

MRS LLOYD COTHRAN (FRANCES)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.