Gingered Green Tomatoes

Ingredients

• one peck small green tomatoes
• eight onions
• one cupful of salt
• one quart of boiling water
• a pound of bruised ginger root
• one ounce ground ginger
• two tablespoonfuls black pepper
• two teaspoonfuls ground cloves
• a quarter pound white mustard seed
• one-half cupful ground mustard
• one ounce allspice
• three ounces celery seed
• three pounds brown sugar

Method

1. 1

   Slice tomatoes and onions, sprinkle with salt, let stand for 24 hours.

2. 2

   Drain and cover with fresh water.

3. 3

   Make ginger tea with boiling water and ginger, simmer for 20 minutes.

4. 4

   Scald tomatoes in ginger tea, drain, mix with spices and sugar in layers, cover with vinegar, cook until tender, pack in jars.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 73. The excerpt below is the record exactly as published.

GINGERED GREEN TOMATOES— To one peck small green tomatoes allow eight onions. Slice all together and sprin- kle with one cupful of 'salt. Let them stand twenty-four hours, then drain and cover with fresh water. Make a strong ginger tea, allowing one quart of boiling water to a pound of bruised ginger root. Let it simmer gently for twenty minutes until the strength of the ginger is extracted. Scald the chopped 109 no PRESERVES, PICKLES, RELISHES tomatoes in this. Drain. Mix together one ounce ground gin- ger, two tablespoonfuls black pepper, two teaspoonfuls ground cloves, a quarter pound white mustard seed, one-half cupful ground mustard, one ounce allspice, three ounces celery seed and three pounds brown sugar

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