Green Tomato Pickle

Ingredients

• 4 quarts green tomatoes
• 2 roots horseradish
• 1 small teacup salt
• 1 teacup black mustard seed
• 1 teacup white mustard seed
• 2 tablespoons black pepper
• 2 red peppers
• 2 or 3 celery stalks
• 1 cup onions
• 1 teaspoon each of cloves
• 1 teaspoon each of mace
• 1 teaspoon each of cinnamon
• 2 cups brown sugar
• 5 pints strong vinegar

Method

1. 1

   Chop tomatoes, sprinkle with salt, and drain for 12 hours.

2. 2

   Boil for 1 hour, add horseradish and celery, boil for another 30 minutes.

3. 3

   Fill jars with hot vinegar before sealing.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 86. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE— Mrs. Thos. Menzies. 4 quarts green tomatoes after having been chopped; 2 roots horse- radish, 1 small teacup salt, 1 teacup black mustard seed, 1 teacup white mustard seed, 2 tablespoons black pepper, 2 red peppers, (without seeds), 2 or 3 celery stalks, 1 cup onions (or same of nasturtiums), 1 teaspoon each of cloves, mace and cinnamon, 2 cups brown sugar, S pints strong vinegar

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