Green Tomato Pickle

Ingredients

• Six large onions chopped fine
• four small red peppers
• four green peppers freed from their seeds and chopped
• almost all of one root of horseradish chopped fine
• two tablespoons of black pepper
• one tablespoon of ground cloves
• two tablespoons of allspice
• one tablespoon of dry mustard
• one teacup and a half of brown sugar

Method

1. 1

   Slice green tomatoes one-quarter of an inch thick.

2. 2

   Put them in a stone jar overnight in layers with coarse salt sprinkled between.

3. 3

   Lay a plate on top with a weight on it.

4. 4

   Next morning, drain off the water (without rinsing).

5. 5

   Put the tomatoes in a preserving kettle, in layers, and mix through the ingredients.

6. 6

   Cover with cold vinegar.

7. 7

   Set the kettle on the stove.

8. 8

   Let the vinegar slowly heat, and boil until the tomatoes are partly tender.

9. 9

   Put them away in glass jars covered.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 204. The excerpt below is the record exactly as published.

Six large onions chopped fine, one teacup of brown sugar, two tablespoons of dry mustard, two table- spoons of celery seed, two tablespoons of white mustard seed, one tablespoon of ground cloves, two tablespoons of ground cinnamon, two tablespoons of black pepper and of horse- radish chopped fine, four small red peppers, two tablespoons of turmeric powder, and one dessertspoon of pulverized alum. Cover with cold vinegar. Set it on the stove to gradually :come to boil. As soon as it bubbles, take it from the fire. Put away in sealed glass jars. MANGO PICKLES Take out the inside of green peppers and soak the peppers overnight in strong salt water. Next morning simmer the peppers in fresh water made slightly acid with vinegar. When they are tender, fill each pepper with chow-chow, put them in a crock, and cover with hot weak vinegar. 874 THE HOME COOK BOOK PEPPER MANGOES Select the long sweet peppers. Cut a long slit in the side of each. Very carefully cut out the centre with a small pen- knife, not touching the seeds. Rinse in cold water and lay in strong salt and water twenty-four hours. Rinse in cold water at the end of that time, drain, and wipe dry. Fill the peppers with the following dressing: Cabbage and onion chopped fine, and separately. Use twice as much cabbage as onion. Season with black and white mustard seeds, celery seed, and chopped horseradish, moistened with a small quantity of vinegar and olive oil. After filling, sew together the opening. Put in a jar, and cover with cold vinegar. MUSTARD PICKLE Peel and cut large cucumbers in pieces from half an inch to three-quarters of an inch in length until you have one quart. Add one quart of w^iite onions cut small, one quart of green tomatoes, four large sweet peppers, one quart of small cucumbers, and one large head of cauliflower. All these, except very small cucumbers, are cut in small pieces. Put into a brine made of one gallon of water and a cup of salt, and stand twenty-four hours. Then scald in the same brine, and drain w^ell. For the mustard dressing, mix one cup of flour with two cups of sugar, six tablespoons of ground mustard, one tablespoon of tamarack, and two quarts of cider vinegar. Scald all together, and the pickles are ready for use. NASTURTIUM SEEDS Keep a glass jar of cider vinegar in a cool place, and drop in the seeds of your nasturtium flowers — when the seeds are full formed and green, but not when they have become hard and yellow. These pickled seeds are an excellent sub- stitute for capers in making sauce for boiled mutton. PICCALILLI Take as many green tolnatoes as you wish, and one-fourth as many onions. Slice and put in layers, sprinkling two PICKLES AND CATSUPS 375 tablespoons of salt over every third layer. Let stand over- night and drain. Add one-third as much chopped cabbage, and then chop all together. Add whole mustard, ginger-root, peppers — either green or red — cloves, allspice, cinnamon, horse- radish if you have it, and a little brown sugar — all these to your taste for hot things and judgment. Cover with the best vinegar in a porcelain preserving kettle, scald thoroughly, and seal air-tight till used. GREEN TOMATO PICKLE Slice green tomatoes one-quarter of an inch thick. Put them in a stone jar overnight in layers with coarse salt sprinkled between. Lay a plate on top with a weight on it. Next morning drain off the water (without rinsing). Put the tomatoes in a preserving kettle, in layers, and mix through the following ingredients : Six onions chopped fine and four green peppers freed from their seeds and chopped, almost all of one root of horseradish chopped fine, four small red pep- pers (not chopped), two tablespoons of black pepper, one tablespoon of ground cloves, two tablespoons of allspice, one tablespoon of dry mustard, and one teacup and a half of brown sugar

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