Green Tomato Catsup

Ingredients

• 1 gal. cut up cucumbers
• 4 cups sugar
• 1/2 gal. green tomatoes (chopped)
• 1/2 gallon vinegar
• 1 quart of onions
• 3 green hot peppers
• Salt to taste

Method

1. 1

   Put cucumbers and tomatoes in a sack and squeeze dry.

2. 2

   Pour into saucepan then add sugar and vinegar.

3. 3

   Cook until catsup thickens.

4. 4

   Pour into sterilized bottles or glasses and seal.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 42. The excerpt below is the record exactly as published.

GREEN TOMATO CATSUP 1 gal. cut up cucumbers 4 cups sugar V2 gal. green tomatoes (chopped) y2 gallon vinegar 1 quart of onions Salt to taste 3 green hot peppers Put cucumbers and tomatoes in a sack and squeeze dry. Pour into sauce pan then add sugar and vinegar. Cook until catsup thick- ens. Pour into sterilized bottles or glasses and seal. Mrs. O. C. Sharpe PEPPER HASH 4 doz. large green and red peppers IV2 cups sugar 15 medium sized onions 3 tablespoons salt 3 hot peppers Vinegar to cover Grind peppers and onions in food chopper. Cover with boiling water and let stand for 5 minutes. Put into a bag and squeeze all water out. Add sugar, salt and vinegar. Let come to a boil. Pour into sterilized jars and seal. Mrs. R. J. Misenheimer BREAD- 'N BUTTER PICKLE 8 cups cucumbers 4 large white onions Slice and sprinkle with hand full salt and let stand 1 hour. Drain. 2 cups vinegar 2 tsp celery seed 1 cup water 2 tsp tumeric 3 cups sugar Bring to boil. Add cucumbers and onions and cook 20 minutes. Seal air tight. Mrs. Robert P. Lemmon 75 UNCOOKED RELISH 4 medium sized cabbage 1 oz. celery seed 12 small onions 1 oz. tumeric 3 red bell pepper */2 gallon vinegar

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