Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
Chili Sauce(Pickles.) - (My Recipes Tried And True)
Six large tomatoes, three small green peppers, one onion, two large
tablespoons sugar, salt to taste, one and one half cups vinegar,
tomatoes peeled, peppers and onions chopped fine and all boiled one
AUNT SARAH'S RECIPE FOR CHILI SAUCE18 large red tomatoes.
10 medium-sized onions.
10 sweet peppers (green or red).
1 cup sugar.
3 scant tablespoonfuls salt.
1-1/2 cups vinegar (cider vinegar).
Tie in a small cheese cloth bag the following:
1 large teaspoonful whole allspice.
1 large teaspoonful whole cloves.
About the same quantity of stick cinnamon.
Chop tomatoes, onions and peppers rather finely; add vinegar, sugar
and salt and the bag of spices and cook slowly about 2-1/2 hours. Fill
air-tight glass jars with the mixture while hot. This is a
particularly fine recipe of Aunt Sarah's.
This quantity will fill five pint jars. Canned tomatoes may be used
when fresh ones are not available.
Chili SauceTwelve large, ripe tomatoes, two onions, two green peppers, two
tablespoonfuls salt, one cup sugar, one cup vinegar, one teaspoonful
each cinnamon, allspice, cloves; chop fine, boil about two hours.
Chili SauceOne peck ripe tomatoes, twelve large onions, four cups vinegar, six
tablespoonfuls salt, twelve large tablespoonfuls sugar, four red mango
peppers, ground cloves, cinnamon, allspice and nutmeg to taste; chop
onions and peppers fine; cut tomatoes in small pieces and drain. Boil
all things half an hour. Put in sealed jars.
Chili SauceFour dozen ripe tomatoes, eight green peppers, three cups of chopped
onion, eight cups of cider or wine vinegar, two cups of brown sugar, two
teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls
of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt.
Skin the tomatoes and put them in the kettle over the fire; as soon as
the water runs from them, take out half of it, then put in the onions
and peppers chopped, boil together four hours, stir constantly the last
hour to prevent burning, then add the other ingredients and simmer long
enough thoroughly to mix them. Put the sauce in small bottles, cork
tight and seal and keep in a dark place.
Chili Sauce30 large red tomatoes
12 medium sized onions
4 red peppers
3 teaspoons salt
12 teaspoons brown sugar
10 cups cider vinegar
Chop tomatoes by themselves, then add finely chopped onions and peppers.
Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.
Chili SauceFifty large, ripe tomatoes, six green peppers, six red peppers, eight
onions and six garlics, eight tablespoons salt, eight tablespoons
sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to
taste. Chop peppers and onions very fine. Peel and chop the tomatoes.
Boil two hours; stir while boiling.
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