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Janet in NC

As long as we are into antique relish recipes I will offer Bell and Effie's Potsfield Pickle

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1100 posts
Joined: Dec 9, 2005


Posted to Thread #30512 at 9:19 pm on Sep 24, 2018

My former husband had twin old mail aunts. They made this every year and the adults in the family received a jar for Christmas and the children a pair of hand knit mittens. I used to make it and can it but no more although I loved it. I gave away the grinder Richard mentions. I'll submit it as they wrote it. Parenthesis are mine.

3 quarts green tomatoes (5 1/2 pounds)
3 quarts ripe tomatoes
2 quarts onions
6 red sweet peppers
2 bunches of celery

Put all thru food cutter. Add 1/2 cup of salt. Let stand over night. Drain in the morning. Add 1 1/4 quarts vinegar, 3 pounds of sugar (7 cups), 1 teasp cinn, 1 teasp cloves, 1/2 C white mustard seed. Bring to boiling point and let cook twenty minutes. Seal with paraffin when cool. Makes 11 pts.

PS We do not put ripe tomatoes thru chopper. Peel these and put them in with other ingredients in morning when cooking. Have fun and nice pickle. BAR and ELR

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