Green Tomato Pickles
From The white ribbon cook book, 1894
Serves 12
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 60. The excerpt below is the record exactly as published.
Green Tomato Pickles — One peck green tomatoes; 1 dozen large white onions, sliced crosswise to fall into rings; 1 oz. whole pepper, 1 oz. white mustard seed, 1 oz. cloves, 1 oz. all- spice. Put a layer of tomatoes and onions, then a good handful of salt, etc., till all are in a stone jar; then put a plate on top and weight down 128 White Ribbon Cook Book. over night; in morning squeeze out with hand and put to boil in kettle, putting in layers with spice; add 1 gal. best malt vinegar
Cook this with the app: pantry check, scaling, and the assistant.