Prep 30 mins
Cook 45 mins
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
this is pretty much the same recipe I grew up smelling in my Moms kitchen- I love the smell and love the taste- I eat iton lots of stuff or all by itself as a little side. I cut it into chunk size pieced- just my preferance...thank you for listing this recipe- I made so much this year for gift giving%u2665
I love the taste of this recipe, although I added a small hot pepper for a very subtle kick. I also left out the red pepper, so that my product would be an all-green relish.