Green Tomato Pickles

Ingredients

• one-half bushel of green tomatoes
• one-half gallon of vinegar
• eight pounds of nice brown sugar
• one-half tablespoonful of every kind of spice
• one tablespoonful of whole mustard seed

Method

1. 1

   Slice green tomatoes thinly and soak in saltwater for 24 hours.

2. 2

   Rinse and soak in fresh water for 12 hours, then boil until tender.

3. 3

   Make a syrup with vinegar, brown sugar, spices, and mustard seed, boil for 10 minutes, then add tomatoes in batches, boiling each for 15 minutes before transferring to a jar.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 94. The excerpt below is the record exactly as published.

Green Tomato Pickles. Slice one-half bushel of green tomatoes as thin as possible, and let stand in strong salt and water for twenty-four hours; takeout carefully, and put in fresh cold water, and let stand for twelve hours; take out and drain ; put on more cold water, and let stand for twelve hours longer; take out and drain, and boil in fresh water until it is tender enough to cut easily with a fork or 164 Pickles and Preserves spoon; take out carefully, and drain once more. Make a syrup of one-half gallon of vinegar, eight pounds of nice brown sugar, one-half tablespoonful of every kind of spice, one tablespoonful of whole mustard seed

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