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Ingredientes
- 18 med -size tomatoes
- 3 lrg Onions
- 3 lrg Sweet red peppers
- 3/4 c. Sugar
- 1 Tbsp. Salt
- 2 c. Vinegar
- 1 Tbsp. Celery seed
- 1 x Tablesppon mustard seed
- 1/4 c. Finely minced preserved ginger
- 3 Tbsp. Mixed pickling spice
Direcciones
- 1. Wash five preserving jars in warm soapy water; rinse. Cover with warm water till ready to fill. Cover two-piece jar lids with very warm water in a separate pan.
- 2. Wash and core tomatoes; cut into eighths. Put tomatoes, onions, and red peppers through coarse blade of food grinder.
- 3. Combine grnd vegetables with sugar and salt in large kettle. Simmer 30 min, stirring frequently.
- 4. Stir in vinegar, celery seed, mustard seed and ginger. Tie pickling spices in cheesecloth; push down into vegetables. Cook, stirring frequently, till thickened, about 40 min. Remove pickling spice bag.
- 5. Ladle into warm jars; fill to within 1/2-inch of top. Wipe rims; seal jars.
- 6. Process 15 min in boiling water bath; cold; label. Store in cold dry place.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 5 servings | |
| Calories 212 | |
| Calories from Fat 7 | 3% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1411mg | 59% |
| Potassium 445mg | 13% |
| Total Carbs 47.14g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 37.29g | 25% |
| Protein 2.43g | 4% |
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