Green Tomato Pickle

Ingredients

• one-half bushel of green tomatoes
• twelve green peppers
• one pint of salt
• two pounds of brown sugar
• two table-spoonfuls of cinnamon
• one table-spoonful of allspice
• one of cloves
• one of pepper
• one of celery-seed
• one-half cupful of ground mustard
• two cupfuls of mustard-seed
• one pint of grated horse-radish

Method

1. 1

   Chop tomatoes and peppers, sprinkle with salt, let stand overnight, drain, cover with vinegar, cook slowly for one hour, drain, and pack in a jar.

2. 2

   Pour boiling hot mixture over pickles.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 45. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE. Take one-half bushel of green tomatoes and twelve green 23eppers, and chop them fine ; sprinkle over them one pint of salt, and let them stand overnight ; then drain them two hours, cover with vinegar, cook slowly one hour, drain, and pack in a jar. Take two pounds of brown sugar, two table- spoonfuls of cinnamon, one table-spoonful of allspice, one of cloves, one of pepper, and one of celery-seed, one-half cup- ful of ground mustard or two cupfuls of mustard-seed, one pint of grated horse-radish

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