Recipe by QUICKIEP
"Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe."
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green tomatoes, thinly sliced
onions, thinly sliced
whole black peppercorns
whole allspice berries
distilled white vinegar
red bell peppers, minced
red bell pepper, thinly sliced
These were delicious. We didn't want to have to wait for all of our tomatoes to ripen, and this was fantastic to use them up!!! They taste great.
To each their own but to me there was a distinct flavor that I didn't like; it left a long aftertaste. I wish other makers of this recipe great success because others have given it good reviews.
This recipe was very tasty and easy to make. Thanks to Renee for sharing this wonderful recipe
They taste very good,however the directions were not all they could be, it isn't mentioned what to do after soaking, does one drain all the salt water off before soaking in water for an hour, also there was an excess of liqiud after cooking for 30 minutes.
I expected that there would be a thicker consistancy .
Jayray from Puget Sound area, Wa.
This goes over so well with my large family. Will be making again next year.Thanks
It doesn't say what to do with water after pouring over, or anything to with celery seed, or whether to drain salt and water after soaking all night. I had to guess, my husband says they taste fine. 2 stars
* Percent Daily Values are based on a 2,000 calorie diet.
Green Tomato Pickles
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 5
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