“This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out!”
READY IN:
12hrs
YIELD:
8 Jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight.
  2. In the morning, boil the vinegar and spices, then strain.
  3. Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
  4. Simmer until tender, bottle when cold.

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