Green Tomato Pickle

Ingredients

• 1 c. mustard seed
• 1 oz. whole cloves
• 1 oz. allspice berries
• 1 oz. stick cinnamon
• 1 oz. ginger root
• 2 red peppers
• 1 pk. green tomatoes
• 1 medium-sized onions
• 1 c. salt
• 1 lb. brown sugar
• 4 qts. vinegar

Method

1. 1

   Thoroughly wash tomatoes and cut in one-fourth inch slices.

2. 2

   Peel onions and slice very thin.

3. 3

   Sprinkle alternate layers of tomatoes and onions with salt, cover with a weighted plate, and let stand overnight; drain.

4. 4

   Mix spices, divide into two parts and tie in small pieces of cheese cloth; remove seeds and cut peppers in thin strips.

5. 5

   Heat vinegar and sugar, with spices and peppers, to the boiling point, add tomatoes and onions and cook slowly about 1 hour or until tomatoes are clear.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE. c. mustard seed. oz. whole cloves. oz. allspice berries. oz. stick cinnamon. + OZ. ginger root. 2 red peppers. Thoroughly wash tomatoes and cut in one-fourth inch slices. Peel onions and slice very thin. Sprinkle alternate layers of tomatoes and onions with salt, cover with a weighted plate, and let stand over night; drain. Mix spices, divide into two parts and tie in small pieces of cheese cloth; remove seeds and cut peppers in thin strips. Heat vinegar and sugar, with spices and peppers, to the boiling point, add tomatoes and onions and cook slowly about 1 hour or until tomatoes are clear. 15 pk. green tomatoes. medium-sized onions. c. salt. lb. brown sugar. 4 qts. vinegar. Ret Re ND IH Alp BIA BIS BIR RI OIL PICKLES. 1 pk. small cucumbers (not gherkins). 1 tbsp. white pepper. 1 qt. onions. 2 tbsp. mustard seed. Lensalt: i tbsp. celery seed. o qts. white wine vinegar. 1 piece alum size of a small bean. 1c. olive oil. + c. boiling water. Pare cucumbers and slice thin; peel and chop onions fine. Place in alternate layers with the salt; cover with a weighted plate and let stand over night. Drain thoroughly. Dissolve the alum in the boiling water. Mix remaining ingredients, add dissolved alum and pour over cucumbers and onions; mix well and bottle. They are better to stand several months before using. INDIAN RELISH. 4 pk. green tomatoes. 3 large cucumbers (peeled if very 10 medium onions. large). 1 large head celery. 1 head cauliflower. 3 green peppers ; Chop all fine except peppers, sprinkle over 1 c. salt, cover with weighted plate, and let stand over night; drain. 1 c. mustard. + ce. flour. 3c. brown sugar. 1 tsp. turmeric powder. 2 qts. cider vinegar. Thoroughly blend dry ingredients, add scalded vinegar, and boil till mixture thickens. Add pickles and green peppers cut fine. Boil slowly 4 hour. This amount makes about 4 quarts. MUSTARD PICKLE. 300 small cucumbers. 1 lb. brown sugar

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