Egg Tomatoes in Sweet Pickle

Ingredients

• seven pounds of the egg tomatoes
• one-half cupful of weak vinegar
• five pounds of sugar
• whole spices, such as ginger, allspice, cinnamon, cloves and mace

Method

1. 1

   Pour scalding water over tomatoes, remove skin.

2. 2

   Cover with diluted vinegar for 13 hours.

3. 3

   In a kettle, add weak vinegar, tomatoes, sugar, and spices in layers.

4. 4

   Cook gently until tomatoes are clear.

5. 5

   Boil down syrup, strain, add tomatoes, boil once, and pour into pint jars to seal.

As published

This recipe was extracted from The Rural cook book (1907), page 130. The excerpt below is the record exactly as published.

Egg Tomatoes in Sweet Pickle .^Pour scalding water over seven pounds of the egg tomatoes, let them stand for a moment, then remove the skin. Cover them with vinegar much diluted with water and let them stand 13 hours. Put one-half cupful of weak vinegar in the pre- serving kettle and add part of the tomatoes, then some sugar and any whole spices, such as ginger, allspice, cinnamon, cloves and mace, using these or even more varieties according to taste. Add more of the to- matoes, more sugar and more spices, alternating the layers thus until alt the tomatoes and five pounds of sugar

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