Green Tomato Pickle, No. 1

Ingredients

• To half a bushel of tomatoes
• five tablespoonfuls of mustard-seed
• five gills of mustard-seed whole
• two tablespoonfuls of ground pepper
• two tablespoonfuls of allspice
• two tablespoonfuls of cloves
• one gill of salt
• three pints of chopped onion
• four pounds of brown sugar
• two gallons of vinegar

Method

1. 1

   Cut tomatoes into thin slices, sprinkle with salt, and let drain.

2. 2

   Mix with spices and onions in a kettle, cover with vinegar, and simmer until tender and transparent.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 122. The excerpt below is the record exactly as published.

Gbebn Tomato Picklb, No. 1. Gather all the green tomatoes off the vines in the fall when frost seems imminent. They will keep good for some time spread on boards or shelves. Some of them will ripen, and the rest may be made into delightful pic- kles and catsups. To half a bushel of tomatoes put five table-spoonfuls of mustard-seed, beaten up fine (or pow- dered mustard), five gills of mustard -seed whole, two table-spoonfuls of ground pepper, two table-spoonfuls of allspice, two table-spoonfuls of cloves, one gill of salt, three pints of chopped onion, four pounds of brown sugar, two gallons of vinegar

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