Recipe - Mothers Green Tomato Pickles

1 Peck green tomatoes; cut in
wedges
6 lg Onions; chopped
1 cup Salt
4 Green bell peppers; chopped
4 Ribs celery; chopped
One half ga Vinegar
2 pound Brown sugar
2 tablespoon Dry mustard
2 tablespoon Each: cinnamon; cloves,
ginger and turmeric

Sprinkle tomatoes and onions with salt. Let stand 12 hours. Soak in fresh
water several hours to remove brine. Combine all ingredients and cook until
tender. Place in sterile jars and seal while hot.

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

MRS N.R. HOSEY (JUDY)

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.