Green Tomato Pickle

Ingredients

• one peck of green tomatoes
• four medium-sized heads of cabbage
• half a dozen cucumbers
• two green peppers
• three onions
• two heaping table-spoonfuls of salt
• four ounces of white mustard-seed
• half an ounce of celery-seed
• one nutmeg grated
• half a tea-spoonful of ground cloves
• two tea-spoonfuls of ground cinnamon
• one pound of brown sugar
• a sufficient quantity of best cider vinegar

Method

1. 1

   Mix all well together, sprinkle with salt, let drain overnight, then add mustard-seed, spices, and boil with vinegar for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 46. The excerpt below is the record exactly as published.

GREEN TOMATO PICKLE. One peck of green tomatoes ground in a sausage-mill or chojoped very fine, four medium-sized heads of cabbage cut fine, half a dozen cucumbers cut up in small pieces, two green peppers and three onions, each chopped fine. Mix all well together, and sprinkle over them two heaping table- spoonfuls of salt. Put into a sack and let it drain overnight, then add lour ounces of white mustard-seed, half an ounce 96 The New Kentucky Home Cook Book. of celery-seed, one nutmeg grated, half a tea-spoonful of ground cloves, two tea-spoonfuls of ground cinnamon, and one pound of brown sugar. Add a sufficient quantity of best cider vinegar to cover well, and boil it ten minutes. aLrs. William McLaxahax. GREEN TOMATO PICKLE. Take one-half bushel of sliced tomatoes, twelve onions sliced, a few heads of garlic, twelve pods of green peppers cut in small pieces. Sprinkle with salt and let set all night, then drain well and add two ounces of allspice, two ouuces of race-ginger, one ounce of mace, one ounce of tumeric. Put into a kettle with layers of pickle and spices alternately and add two pounds of sugar and strong vinegar enough to cover well. Boil until tender. Mrs. J. S. Strode. PEACH PICKLE. Select large cling peaches that are ripe but not the least soft, wash and rub off the fuzz with a coarse cloth, put them in strong salt-water and let them stand two or three days, then soak in clear water overnight, wipe dry and put into a gallon jar, sprinkling through them one pound of sugar, half an ounce of cloves, half an ounce of cinnamon bark, pour over them enough of good cider vinegar to cover, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. Mrs. W. S. M. YELLOW PICKLE. Take three dozen medium-sized cucumbers peeled and sliced lengthwise, three dozen onions sliced, one dozen small heads of cabbage cut into quarters. Put them into a basket with a clean cloth in the bottom ; put first the onions, then a layer of cucumbers and cabbage alternately ; sprinkle a little salt on each layer, hang up the basket for twenty-four hours, then wash off the salt and drain. Put into a jar, The New Kentucky Home Cook Book. 97 with two ounces of white mustard-seed, two ounces of black mustard-seed, two ounces of celery-seed, three ounces of ground cinnamon, one-half ounce of mace, one table-spoon- ful of ground cloves. Boil two gallons of vinegar with six pints of sugar and two ounces of tumeric, and pour it over the pickles. The vinegar must be drawn off, boiled, and poured over again for four mornings. Mrs. Laura C. Dimmit. YELLOW PICKLE. Take a table-spoonful of cloves, a tea-spoonful of mace, four ounces of white mustard-seed

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