Chopped Pickle

Ingredients

• One gallon green tomatoes
• four large onions
• three red peppers
• three green ones
• one pound of brown sugar
• one tablespoonful of black pepper
• one tablespoonful of ground cloves
• one tablespoonful of allspice
• half a pint of white mustard seed
• one-quarter of an ounce of celery seed
• three pints of cider vinegar

Method

1. 1

   Chop all ingredients fine, mix with a big handful of salt, and let stand overnight.

2. 2

   In the morning, drain dry and add the remaining ingredients.

3. 3

   Pour over with boiling hot cider vinegar.

4. 4

   Put into jars or wide-mouthed bottles and cork tightly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 475. The excerpt below is the record exactly as published.

CHOPPED PICKLE. One gallon green tomatoes, four large onions, three red peppers and three green ones, leaving in a few of the seeds. Chop all fine ; throw in a big handful of salt ; mix well together and let it stand over night. In the morning drain dry and add one pound of brown sugar, one tablespoonful each of black pepper, ground cloves and allspice ; half a pint of white mustard seed and one-quarter of an ounce of celery seed. Pour over three pints of cider vinegar

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