Green Tomato Pickle

Ingredients

• 10 lbs. green tomatoes
• 2 qts. vinegar
• 2 lbs. onions
• 2 teaspoons cayenne
• 2 lbs. brown sugar
• 0.5 oz. of cloves
• 0.25 oz. of cinnamon
• 0.25 oz. of black peppercorns

Method

1. 1

   Slice tomatoes, salt, drain, add vinegar, onions, and spices, boil until tender.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.

2 oz. of cinnamon, Yt. oz. of cloves; pour over 7 lbs. of fruit, let it stand 24 hrs., then drain; scald again, pour over the fruit, fetting it stand for another 24 hrs. Boil all together till fruit is tender, skim it and boil liquor until thick, pour over the fruit, and set away in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SWEET CUCUMBER PICKLES.— Soak whole cucumbers 3 days in brine strong enough to float an ^ZZ- Then soak in clear water for 3 days, changing often. Cut in chunks, cook 2 hrs., in vinegar and water with grape leaves and 1 teaspoon of powdered alum. Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 oz. celery seed. Boil well and then add the chunks of cucumber. Boil a few minutes. Let stand till the next day, then draw ofP the syrup, heat it up and pour over the pickles, and boil down. — Mrs. D. E. Remley, Willow Springs, 111. GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar

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