Green Tomato Pickle, No. 1

Ingredients

• using one teaspoonful of pulverized alum to three pints of water.
• with two or three pods of pepper to each half gallon.
• spiced with a teaspoonful of cloves.
• and the same of allspice.
• adding one pint of sugar to a quart of vinegar.

Method

1. 1

   Slice green tomatoes, sprinkle with salt, and let stand for an hour.

2. 2

   Boil in alum water until firm and clear.

3. 3

   Soak in fresh water for twelve hours, then drain.

4. 4

   Place in jars with pepper and cover with spiced apple vinegar.

5. 5

   For sweet pickle, add sugar to vinegar before pouring over tomatoes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 25. The excerpt below is the record exactly as published.

Green Tomato Pickle, No. 1 Slice the green tomatoes, sprinkle with salt and let them stand an hour. Pour off the salt water and boil in alum water until firm and clear, using one teaspoonf ul of pulverized alum to three pints of water. Now re- move from the alum water and soak for twelve hours in fresh water. Drain, place in jars with two or three pods of pepper to each half gallon. Cover with good apple vinegar, spiced with a teaspoonful of cloves and the same of allspice. For sweet pickle prepare in the same way, adding one pint of sugar to a quart of vinegar,

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