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Ripe Tomato Pickle

  • 3 pints tomatoes, peeled and chopped
  • 1 cup celery, chopped
  • 4 Tbsps red pepper, chopped
  • 4 Tbsps onion, chopped
  • 4 Tbsps salt
  • 6 Tbsps sugar
  • 6 Tbsps mustard seed
  • 1/2 tsp clove
  • 1/2 tsp cinnamon
  • 1 tsp grated nutmeg
  • 2 cups vinegar
Mix ingredients in order given. Put in stone jar and cover. This uncooked mixture must stand a week before using but may be kept a year.
Submitted by Tess M May 26, 2009
15 min 30 min 45 min
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