Chopped Pickles

Ingredients

• Take a peck green tomatoes
• mix salt with them (half pint to a peck)
• take twice or three times as much cabbage as there is chopped tomatoes
• cover with strong cider vinegar
• to each gallon of which a tea-cup of sugar has been added

Method

1. 1

   Wash and slice green tomatoes, mix with salt, and let stand for 24 hours.

2. 2

   Drain and chop cabbage with salt.

3. 3

   Mix tomatoes and cabbage, layer in a jar with chopped peppers, mustard seed, and horseradish.

4. 4

   Cover with strong cider vinegar mixed with sugar.

5. 5

   If scum rises, drain vinegar, boil, skim, and pour hot over pickles.

As published

This recipe was extracted from Buckeye cookery (1892), page 145. The excerpt below is the record exactly as published.

CHOPPED PICKLES. a | Take a peck green tomatoes, wash clean, cut away a small piece from each end, slice and place in a large wooden bowl, chop fine, place in a crock and mix salt with them (half pint to a peck), let’ stand twenty-four hours, and drain thoroughly; take twice or three times as much cabbage as there is chopped tomatoes, chop fine, mix salt in same proportions, add enough Water to make moist, and let stand same time as tomatoes; drain, place again in separate jars, — cover each with cold weak vinegar; after twenty-four hours drain cab- bage well, pressing hard to extract all the juice; place tomatoes and the vinegar in a porcelain kettle and let them boil for three minutes, stirring all the time, pour out, and when cold, place in a towel and wring and press until perfectly dry; now mix tomatoes and rabbage together, take a double handful at a time, squeeze as tightly as possible, and place in a dry crock; take the stone jar in which | %, : i Ce a MeO e os BIORDES! 0) V5 720 yin a they are to be pickled, place in it a layer of tomatoes and cab. bage, scatter over with chopped peppers, whole mustard seed, and horse-radish, then another layer of tomatoes and cabbage, next spice, and so on until jar is almost full, occasionally sprinkling with cay- enne pepper; cover with strong cider vinegar, to each gailon of which a tea-cup of sugar has been added

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