Green Tomato Pickle (Alternative)

Ingredients

• a peck of green tomatoes
• two large green peppers
• four large onions
• a scant cup of grated horseradish
• an ounce each of ground allspice
• an ounce each of cinnamon
• an ounce each of white pepper
• a teacup of brown sugar

Method

1. 1

   Cut tomatoes in thin slices, layer in an earthen crock with salt, drain off water in the morning.

2. 2

   Remove seeds and cores from peppers, chop onions, peppers, and tomatoes, mix with other ingredients in a porcelain-lined kettle, cover with cider vinegar, and stew gently until tender.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 212. The excerpt below is the record exactly as published.

a peck of green tomatoes, a dozen onions, half a dozen red peppers, half a dozen green peppers, half a pound of white mustard seed, and two ounces of celery seed. Slìce the toma- toes in a stone jar and sprinkle salt between each layer. Cover with boiling water and let them stand over night. In the morning drain them thoroughly and scald them in a liquid made half of vinegar and half of water. Drain again. Place in a stone jar alternate layers of the tomatoes and the mixture of the mustard and celery seed, the sliced onions, and the peppers from which the seeds and cores are removed. Cover with vinegar. Gk*een Tornato Piokle Take a peck of green tomatoes, two large green peppers, four large onions, a scant cup of grated horseradish, an ounce each of ground allspice, cinnamon, and white pepper, and a tea- cup of brown sugar

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