Green Tomato Pickles

Ingredients

• One peck green tomatoes
• one dozen onions
• one ounce each celery seed
• two tablespoons ground cloves
• one tablespoon black pepper
• one tablespoon cinnamon
• one ounce white mustard seed
• three tablespoons ground mustard
• three pints sugar
• one cup salt

Method

1. 1

   Slice tomatoes and sprinkle with salt.

2. 2

   Let stand for twenty-four hours.

3. 3

   Drain and let stand again in weak vinegar, adding sliced onions.

4. 4

   Make vinegar one-half water, drain again, then place tomatoes and spices in layers alternately in a jar.

5. 5

   Scald vinegar and sugar and pour over hot.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 121. The excerpt below is the record exactly as published.

one ounce each celery seed (twc tablespoons), ground cloves, black pepper, cinnamon, white mustard seed, three tablespoons ground mustard mixed with a little vinegar, three pints sugar. Slice tomatoes and sprinkle with one cup salt. Let stand twenty-four hours. Drain and let stand twentv-four hours a^ain in weak vinegar, adding sliced onions. Make vinegar one- half water, drain again, then place tomatoes and spices in layers alternately in a jar. Scald vinegar and sugar and pour over hot. Measure the brine you pour off to find the quantity of vinegar to use. SPICED GREEX TOMATO PICKLES. Mrs. J. A. Joel. Slice one-half peck of green tomatoes, a few onions sliced with them to flavor, cover with cup of salt, let stand over night. Drain through a colander' press- ing out all the brine. Then add' one quart of best cider vinegar, one tablespoon each of ground cloves, allspice, and cinnamon, one teaspoon pepper, one pound sugar. Boil all together ten minutes then sim- mer about an hour. When cold, it is ready for the table and will keep indefinitely. SWEET TOMATO PICKLES. B. Sexton. Peel smooth, green tomatoes. Soak in weak brine for a day or two. Wash and steam until done, or boil in vinegar. Make syrup as for pickled peaches and treat in same way. Put two or three cloves in each tomato. PICKLES, CATSUPS, ETC. 253 WATER MELON RINDS. Miss Linnie Brewer. Pare and cut in any shape, pour over them weak alum water, hot. Let stand twenty-four hours, then pour off and rinse well. Boil in clear water until ten- der. Make a syrup of equal measure of vinegar and sugar, with stick cinnamon and race ginger. Boil fruit till clear. Put in glass jars. Or, the rinds may be soaked in salt water, or they may be made up quickly by boiling till clear in salt and alum water. Proceed as above, with syrup and spices. TOMATO CHUTREY. Put four pounds of chopped, ripe tomatoes in por- celain kettle with one pound of sliced apples, half a dozen small white onions finely minced, and a pint and one-half of best cider vinegar. When it begins to boil add one pound of brown sugar, an ounce of crushed mustard seed, half an ounce of grated ginger root, four ounces of salt, half a small teaspoon of cayenne. Let the mixture boil until soft, rub through a sieve, and set aside to cool, stir daily for three or four days, then cork tightly in small jars. For grape chautrey — Proceed the same way using two pounds of seeded grapes, one and one-half of apples, one ounce of horseradish, with no other sea- soning. CORN RELISH. Ten cups of corn (cut from cob), ten cups of cab- bage chopped fine, five red peppers (large), chopped fine, one-half gallon vinegar, three tablespoons of salt, three cups of sugar, four tablespoons of white mus- tard seed, two tablespoons of celery seed. Mix thor- oughly and cook one-half hour. TOMATO RELISH, COLD. Mrs. L. J. Menold. One peck ripe tomatoes, two cups celery (chopped), four peppers, six onions, two pounds sugar (brown), 254 PICKLES. CATSUPS, ETC. one-half cup salt, two pints vinegar, two ounces white mustard seed two ounces cinnamon, grated horseradish Chop tomatoes separately and drain. Chop onions, peppers and celery together and mix. CUCUMBER SAUCE. Mrs. F. O. Johnson. Beat one-half cup heavy cream stiff, add salt and a few grains cayenne to taste and gradually two table- spoons vinegar. Then add one medium sized cucum- ber pared and chopped, drain well and sufficient onion juice to flavor delicately. To be served with salmon mold or salads. HORSERADISH SAUCE. To four tablespoons of freshly grated horseradish add the well beaten yolk of one egg, one saltspoon each of salt and sugar and six tablespoons of whipped cream. Horseradish is excellent mixed with olive oil and vinegar. Can be used with whipped cream without egg. Season with salt, cayenne and mustard. Sauce tartare is mayonnaise to which chopped pick- els and capers and bits of onion have been added. Al- so chopped olives. MEAT SAUCE. Mrs. Oell French. One peck green tomatoes, two onions (chopped coarsely), sprinkle salt over them and let stand over night; drain and add one tablespoon each of mustard seed,, cloves and black pepper, two teaspoons celery seed, and one-fourth pound brown sugar. Cover with vinegar and cook ten or fifteen minutes. MEAT SAUCE. Mrs. Chas. A. Sterner. One peck green tomatoes, one dozen onions

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