Green Tomato Pickle

Ingredients

• Slice 1 gal green tomatoes
• slice 6 good sized onions
• 1 pt best cider vinegar
• 1 pt sugar
• 1 tablesp salt
• 1 tablesp ground mustard
• 1 tablesp whole black pepper
• 1 tablesp white mustard seed
• Vz tablesp whole all-spice
• 1 heaping teasp whole cloves
• % teasp red pepper

Method

1. 1

   Slice green tomatoes without peeling, core, peel and slice onions.

2. 2

   Add vinegar, sugar, salt, ground mustard, whole black pepper, white mustard seed, whole allspice, and whole cloves.

3. 3

   Mix well and stew until tender, stirring often to prevent burning.

4. 4

   Seal while boiling hot.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 172. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE 253 over night. Next morning drain ofE the salt water, add the other ingredients to the vegetables, mix well, place over the fire, bring to a boil, and let boil hard about 5 minutes. €an and seal while hot. — [A. T. H., O. Olive Oil Pickles Peel and slice small cucumbers, discarding seeds, and let stand 3 hours in a strong brine, then rinse thoroughly in cold water and drain. Put a layer of cucumbers in a jar, sprinkle with celery salt, white mustard and black mustard seed, and whole black pepper, then a layer of cucumbers again, and so on until the jar is full. Pour over Vz cup olive oil to a 1-gal jar. Cover with cold vinegar and seal. These are nice served as pickles, or may be used with canned beans or mixed with salad dressing. — [H. C. H., Mich. Green Tomato Pickle Green tomatoes are the most used and the most abused for pickling. Many soak them all night in salt water, which toughens them, and as a consequence green tomato pickle is not a favorite. Green tomato pickle as I prepare it may not look so fancy as some other pickles, but it tastes good, and that is the most important consideration. I put the tomatoes and other ingredients all together, and cook until the tomatoes are tender, and seal while the mixture is boiling hot. In this way there is no tiresome soaking in brine, draining, reboil- ing, etc. One can put up a big lot in the morning and have it done ready to put away before dinner. In the first place, do not use undersized, very green tomatoes, but select those that are full grown and green, almost ready to ripen. Slice 1 gal green tomatoes without peeling, but cut out the hard stem ends. Core, peel and slice 6 good sized onions (white onions are best), add 1 pt best cider vinegar, 1 pt sugar (white or brown), 1 tablesp each salt, ground mustard, whole black pepper and white mustard seed, Vz tablesp whole all- spice, and 1 heaping teasp whole cloves. Mix well together and then stew until tender, stirring often to prevent burning. If one wishes a hot or extra peppery taste, add % teasp red pep- per, or one red pepper pod cut up in small pieces, with the seeds taken out. This pickle may be boiled until tender and each slice of tomato retain its shape. There will be plenty of rich juice without adding water, but if it should become too dry before boiled tender, add a very little hot water. Put up in glass jars and seal. The above given quantities will make about 4 or 5 qts of pickle. Set away in a cool, dark and dry place. This same recipe may be used for ripe toma- toes, or half ripe ones. — fl. C. T., Ind. 254 FARM AND HOME COOK BOOK Pickled Yellow Tomatoes Pour into a jar 1 gal good cider vinegar salted to taste \\ and then place in it a small cheese cloth bag containing i^ i] teasp each of whole allspice and cinnamon, 1 teasp whole Ij cloves and a small piece of ginger root. Set the jar in a cool t place and from day to day drop in carefully selected small ll yellow tomatoes, first pricking each tomato with a fork, to i keep them from bursting. When jar is full, cover with a j stout piece of brown paper and over this tie a strong piece \ of muslin. No cooking is needed, but be careful that the I tomatoes are well covered with the vinegar. — [P. R. H., no address. Pickled Onions I Select small white onions and peel but do not cut them. Place in wide mouthed bottles and sprinkle some spices among^ them, using 1 oz whole pepper, 1 tablesp mustard seed and a ! few coriander seeds to each qt onions. Cover with cold vinegar and cork. If the onions absorb the vinegar, add more to keep them covered. — [Mrs. E. S. D., Wash. Pickled Onions II Peel small, white onions, put them over the fire in boiling water, and when they look clear skim them out and put them on a clean folded cloth. When quite dry, put them into a jar and cover them with hot spiced vinegar. If liked a little sweet, sugar may be added to the spiced vinegar according to taste. The onions must be well covered with vinegar at all times. — [Mrs. M. B., O. Pickled String Beans Select tender, meaty string beans and boil them in salted water until done, then drain and drop them in a pickle made- of 1 qt vinegar, Vz cup sugar and 2 tablesp mixed spices boiled together. Let boil up once more after the cooked beans have been added, and then seal in fruit jars while hot. — [Mrs. A. J. P., Wis. Beet Pickles Select tender beets of uniform size, wash them clean, but do not cut off the root ends, and allow an inch or two of the stem ends to remain on. Cover with boiling water and boil until tender, then remove from the hot water, plunge into cold water, and then with the hands rub the skins and the root and stem ends off. Cut out all specks or tough parts, and slice CABBAGE AND CAULIFLOWER PICKLE 255 or cut into dice, and pack into glass jars. Fill overflowing full with boiling hot vinegar, and seal. If a sweet pickle is- desired, boil some sugar and spices with the vinegar. — [Mrs. B. G., N. Y. Cabbage and Beet Pickle Chop fine 2 qts beets after they are boiled and cold. Chop fine 2 qts raw red cabbage and add to the beets and cabbage, 2 cups brown sugar, 1 cup grated horseradish, 1 tablesp salt

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