Recipes
Ripe Tomato Pickle - cooking book – Boston (Delma Gomes) | ||
3 pints tomato pulp 4 tbsp chopped red peppers 4 tbsp chopped onions 1 tsp cloves | 1 cup chopped celery 6 tbsp mustard seed 1 tbsp grated nutmeg 2 cups vinegar | 4 tbsp salt 6 tbsp sugar 1 tsp cinnamon |
The uncooked mixture will last 6 months. |