Green Tomato Pickle

Ingredients

• one peck of green tomatoes
• two quarts of onions
• a little salt
• two pounds of brown sugar
• one half pound of white mustard seed
• one-half ounce of ground mace
• one tablespoonful of celery seed
• one tablespoonful of ground cloves
• one dessertspoonful of cayenne
• one full teaspoonful of ground mustard
• one full teaspoonful of turmeric
• about half a pint of good salad oil

Method

1. 1

   Slice very thinly one peck of green tomatoes and two quarts of onions, sprinkling them all with a little salt, and let them stand till next day.

2. 2

   Now drain them through a colander, put them on with enough good vinegar to cover them, and boil very gently till clear and tender.

3. 3

   Then drain them from the vinegar.

4. 4

   Put into about the same quantity of fresh vinegar two pounds of brown sugar, one half pound of white mustard seed, one-half ounce of ground mace, one tablespoonful each of celery seed and ground cloves, and boil them all together for a few minutes; then pour it over the drained tomatoes, which have been previously mixed with one dessertspoonful of cayenne, one full teaspoonful each of ground mustard and of turmeric; mix this all well together, add about half a pint of good salad oil, and, when cold, put it into jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 132. The excerpt below is the record exactly as published.

Green Tomato Pickle. — Slice very thinly one peck of green to- matoes and two quarts of onions, sprinkling them all with a little salt, . and let them stand till next day. Now drain them through a colander, put them on with enough good vinegar to cover them, and boil fery gently till clear and tender. Then drain them from the vinegar. Put into about the same quantity of fresh vinegar two pounds of brown sugar, one half pound of white mustard seed, one-half ounce of ground mace, one tablespoonful each of celery seed and ground cloves, and boil them all together for a few minutes ; then -pour it over the drained to- matoes, which have been previously mixed with one dessertspoonful of cayenne, one full teaspoonful each of ground mustard and of tur- meric; mix this all well together, add about half a pint of good salad oil, and, when cold, put it into jars. Sour Green Tomato Pickle. — Peel green tomatoes and to each quart add three small cucumbers, one pint small white onions, two green pep- pers, quarter of a pound of salt, and half a pound of mustard seed. Chop all fine, mix and set away in a jar for twenty-four hours; then cover with good vinegar and place bits of horseradish root on tolp. Cover, but do not seal. Tomato Puree. — Break ripe sound tomatoes in halves and crush them as they beat slowly. When they are tender strain and push the pulp through a sieve, season with salt and pepper and turn into glass jars. Put the cover on loosely, stand the jars in a pan of warm water and boil for half an hour. Then screw the covers on firmly. Use for mak- ing soups or gravies. Spiced Tomatoes. — Put into a preserving pan four pounds of good red tomatoes, two pounds of brown sugar, one pint of good vinegar (cider vinegar if possiblt), and one-halt ounce each of cloves and stick dnnamon. Stew this altogether very gently till the tomatoes are cooked, but not broken; then lift them out and set them aside to cool. Con- tinue simmering very slowly till it is at thick u lynip. When the toma- 176 ' THE RURAL COOK BOOK. toes are quite cold, reheat them gently in the syrup and again lift them out, packing them, when perfectly cold, in jars, pouring the thiclc syrup (also quite cold) over them, and cover tight Virginia Pickle.^THis is uncooked. In a three-gallon jar mix one gallon of strong vinegar, one -half pint of salt, three pounds of brown sugar, two ounces each of black pepper, brown ginger, celery seed, mus- tard seed, mace, cloves, horseradish and allspice, one-half box of ground mustard, a little red pepper and one-half dozen pepper pods. Peel three dozen onions and put them with fresh cucumbers, just from the vine, washed and wiped dry, into the Spiced vinegar, using enough cucumbers to fill the jar. Agitate the pickles every other niorning for several months or until cool weather comes. Then add more sugar until the pickles have a pleasant tasle. Pickled Walnuts. — The walnuts must be gathered while young and green, and be laid tn strong brine. Leave them in this for a week, changing it every other day. Take them out, dry them between two cloths and pierce each with a large needle. Throw them into cold water and leave them several hours before packing them in small jars and pouring over them scalding hot seasoned vinegar, prepared in the following proportions : Four quarts of vinegar, one cupful of sugar, three dozen cloves, three dozen black peppers, 18 whole allspice and 13 ' blades of mace boiled together for live minutes. Yellow Mustard Pickle.— One-half gallon vinegar, three dozen sliced cucumbers, three dozen onions, one tablespoonful turmeric, one table- spoon mustard, one-half cup each of sugar and flour, and one-third teaspoon of red pepper. Pare and slice cucumbers and onions, cover with water, add one-half cup salt and let stand over night. In the morning drain the cucumbers and onions; put vinegar on the stove to boil, mix the spices, sugar and flour in a little cold vinegar, add to the boiling vinegar and let boil five minutes, stirring constantly ; then put ill cucumbers and onions, boil 15 minutes and seal in jars while hot. Vinegar for Yellow Pickles. — This may be used for cucumbers, to- matoes or any other vegetable desired. Use one-half pound of grated horseradish, one pound of white mustard seed, one-half pound of black mustard seed, one ounce each of mace, nutmegs, cloves, allspice and ground white pepper, two ounces of turmeric, one-half cupful of ground mustard, two lablespoonfuls of celery seed,

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