Chopped Pickle

Ingredients

• 1 gallon chopped tomatoes
• % cup salt
• 2 teaspoons pepper
• 1/2 cup white mustard seed
• 3 teaspoons mustard
• 4 green peppers, sliced
• 3 teaspoons cinnamon
• 3 chopped onions
• 2 quarts vinegar

Method

1. 1

   Add salt to tomatoes, cover, let stand twenty-four hours, and drain.

2. 2

   Add spices to vinegar, and heat to boiling-point, then add tomatoes, peppers and onions.

3. 3

   Cook fifteen minutes after the boiling-point is reached.

4. 4

   Place in stone or glass jars, and keep in cool place.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.

Chopped Pickle. 1 gallon chopped tomatoes % cup salt. 2 teaspoons pepper. ^2 cup white mustard seed. 3 teaspoons mustard. 4 green peppers, sliced. 3 teaspoons cinnamon. 3 chopped onions. 2 quarts vinegar

Cook this with the app: pantry check, scaling, and the assistant.