Green Tomato Pickles
From The Chapel Hill cook book, 1935
Recipe by Mrs. J. A. Page.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLES Vz peck green tomatoes 3 teaspoons cinnamon 4 onions 3 teaspoons allspice 4 green peppers 3 teaspoons cloves 1 cup salt 2 qts. vinegar % cup white mustard seed 1 lb. brown sugar 2 teaspoons pepper Chop tomatoes, onions, and peppers; cover with salt and allow to stand over night. Drain; and add to vinegar, spices, and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars. Mrs. J. A. Page. GREEN TOMATO PICKLE 1 peck green tomatoes 1
Cook this with the app: pantry check, scaling, and the assistant.