Green Chopped Pickles

Ingredients

• Four quarts chopped green tomatoes
• three-quarters cup of salt
• two teaspoons pepper
• three each mustard
• three each cinnamon
• three each allspice
• three each cloves
• half a cup white mustard seed
• four green peppers, sliced
• two onions chopped
• two quarts cider vinegar

Method

1. 1

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

2. 2

   Drain, chop tomatoes, add spices to vinegar, heat to boiling, then add tomatoes and other ingredients.

3. 3

   Bring to boiling point and cook for one hour.

4. 4

   Put in jars while hot and seal.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.

Green Chopped Pickles Four quarts chopped green tomatoes, three-quarters cup of salt, two teaspoons pepper, three each mustard, cinnamon, allspice, and cloves, half a cup white mustard seed, four green peppers, sliced, two onions chopped, two quarts cider vine- ga

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