Chopped Tomato Pickle

Ingredients

• one peck of green tomatoes
• one dozen large onions
• eight bell peppers
• one small box of Coleman's mustard
• four ounces of white mustard-seed
• two ounces of celery-seed
• half a pint of grated horseradish
• two ounces of tumeric
• one pound of sugar
• enough cider vinegar to cover it well

Method

1. 1

   Chop the tomatoes, onions, and bell peppers, sprinkle with salt, and let stand for 24 hours.

2. 2

   Drain, soak in weak vinegar for 24 hours, then drain again.

3. 3

   In a porcelain kettle, mix with mustard, mustard-seed, celery-seed, horseradish, tumeric, and sugar.

4. 4

   Pour over cider vinegar and boil for 15 minutes, stirring constantly.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 49. The excerpt below is the record exactly as published.

enough cider vinegar to cover it well. Put it on the fire, and let it come to a boiling. Mrs. Carroll. CHOPPED TOMATO PICKLE. Chop one peck of green tomatoes, one dozen large onions, eight bell peppers ; sprinkle with salt, and let them stand twenty-four hours; drain off, and put into a bag, let them drip all night ; then soak in weak vinegar twenty-four hours ; then drain and put into a porcelain kettle, add one small box of Coleman's mustard, four ounces of white mustard- seed, two ounces of celery-seed, half a pint of grated horse- radish, two ounces of tumeric, one pound of sugar

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