Ingredients
3 pt green tomatoes
3 pt firm, red tomatoes
3 each large onions
3 each red, sweet peppers
3 each bunches of celery
1/2 cup salt, non-iodized
3 tsp cinnamon, ground
2 tsp cloves, ground
1/2 cup white mustard seed
3 pt vinegar
4 cup sugar
1 tsp ginger, ground
2 tsp basil, dried
1 tsp lemon pepper
Directions
Cut up all the vegetables and add salt. Let the mixture set
overnight, drain and rinse twice with water. Add spices, vinegar and
sugar; cook until tender. It will be juicy. Pour into hot, sterile
jars, leaving 1/4 inch headspace. Adjust lids and process for 15
minutes in boiling water bath. Makes 6-8 pints.
From Loren Martin, Big Cabin, Oklahoma, to Lin Fields, good friend and
Sysop of Cyberealm BBS, origin of KookNet!!
Servings: 8 pints
Pottsfield Pickle Ala David Coons Recipe brought to you by Recipe Ideas
Categories: Pickle
The History of Recipes
It is quite possible to trace the history of recipes back into the far past, in truth as far back into recorded history as the Egyptians, and maybe even further. Having said that, these, ancient cookbooks were just basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. He also recounts how the Romans used a good variety of aromatic flavors, including a few that are still present in modern kitchens such as bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in books on cooking, many of which still exist in private libraries. During the succeeding few centuries, the rich families of Wesstern Europe tried to serve the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, trying out, and recording popular recipes of the day. By the arrival of the 1900s, cooking publications are increasing in popularity due to more people being able to read, increased leisure time and being a little richer. Like it or not, the introduction of television brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pottsfield Pickle Ala David Coons recipe.
