Green Tomato Pickles

Ingredients

• Two gallons green tomatoes
• twelve good sized onions
• two quarts vinegar
• one of sugar
• two small tablespoons salt
• two tablespoons each ground mustard
• two tablespoons each black pepper
• tablespoon each allspice
• tablespoon each cloves

Method

1. 1

   Slice the green tomatoes and onions.

2. 2

   Stew until tender, then add vinegar, sugar, salt, mustard, and pepper.

3. 3

   Put up in small jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 437. The excerpt below is the record exactly as published.

reen Tomato Pickles. — Two gallons green tomatoes sliced without peeling and twelve good sized onions, also sliced. Stew un- til quite tender, then add two quarts vinegar, one of sugar, two small tablespoons salt, two tablespoons each ground mustard and black pepper, tablespoon each allspice and cloves. Put up in small jars. Universal Pickles. — To six quarts vinegar allow one pound salt, one-fourth pound ginger, one ounce mace, half pound shallots, tablespoon cayenne, two ounces mustard seed, one and a half oi turmeric. Boil all altogether twenty minutes ; when cold, put into ajar with whatever vegetables liked, such as radish pods, French beans cauliflower, gherkins, etc., as these come into season : put them in fresh as gathered, wiping them perfectly free from moisture and grit. This pickle will be fit for use in about eight or nine months. As this pickle takes two or three months to make, nearly that time will elapse before all the different vegetabes are added ; care must be taken to keep the jar well covered, either with a closely fitting lid, or a piece of oil-cloth or buttered paper so as perfectly to exclude the air. This is an English recipe and a decidea innovation in pick- ling. West India Pickle. — Take one white crisp cabbage, two heads cauliflower, three heads celery, one quart each small green plums, peaches, grapes, radish pods, nasturtium seeds artichokes, tomatoes and string beans, the green rind of a water-melon after paring, one quart small onions parboiled in milk, one hundred small cucumbers about an inch long, a few green peppers, and three limes or green lemons ; cut fine the cabbag^:^ caulinower, celery, pepper, limes and green ginger ; mix well with the rest, then pour a strong hot brine over, and let stand three hours ; take out and drain overnight. Mix one ounce turmeric powder, with a little cold vinegar, add one PICKLES. 509 bottle French mustard, ground cinnamon, allspice, two nutmegs, black pepper, four pounds white sugar and one gallon vinegar, and pour boiling hot over the pickle ; if not su£Bicient liquid to moisten nicely, add more vinegar. Buckeye Chowchoxv, — Take six heads cabbage, half bushel green tomatoes, twenty onions, and eighteen large cucumbers, peeled; chop each separately, drain overnight, first sprinkling witn salt. In morning take two pounds brown sugar, two gallons best cider vinegar, four ounces mixed spices, one-half dozen small red peppers, chopped, four ounces ground mustard, two each of white mustard seed and celery seed. Put vinegar on stove with spices and sugar, and let come to a boil, add the pickles, well draineo, and heat all to boiling point ; can and seal. 8ome cook an hour or two. In drain- ing vegetables put in cloth sacks, hanging where they can drip. Or take in all a gallon of pickles, green shelled beans, corn, small pickles, small cantelopes, green tomatoes, and squashes; cut in small pieces, sprinkle with two tea-cups salt, just cover with water, and let stand overnight, then rinse well in cold water. Put two quarts vinegar in porcelain kettle with cup sugar, five tablespoons whole white mustard seed, and three tablespoons celery seed ; boil five minutes, put in the pickles, and boil half an hour ; mix one- fourth pound ground mustard in a little vinegar and stir it just as it is taken from fire. Instead of chopping the vegetables, etc., they may be put through the sausage gnnder, if wanted cut fine, and some add a pint grated horse-raaish. Hawkeye Mangoes. — Take ereen muskmelons, prepared and soaked in brine, as directed, and scald them in vinegar spiced with cinnamon and cloves. For filling, chop fine two medium-sized heads of cabbage, sprinkle with salt and let stand overnight; add one pound each chopped raisins, white mustard and celery seed^ three pints grated norse-radish, one of nasturtium seed, a little ground mustard, ounce turmeric, pint olive oil, cup sugar, one nutmeg, grated, and a few small pickles added if desired. When melons are filled, sew in piece, place in jar and cover with vinegar, either hot or cold, adding a little sugar, if wished. For a Horse-radish FilU7}g, take in proportion of one-third grated horse- radish to two-thirds mustard seed, and to a ouart of this, use tea- spoon each mace, ground mustard, sugar ana celery seed, two of grated onion, dozen pepper corns, a little ginger and half teaspoon salad oil. PicaUiUL — Take half bushel green tomatoes, an equal quantity of cabbage, and one dozen each onions and green peppers, or cayenne if green peppers cannot be had ; chop all fine, mix, sprinkle one pint salt over and through them, and let stand ovemignt. In the morning drain oif bnne, cover with good vinegar and boil slowly one hour. Then drain and put in a jar. Take two pounds brown sugar, two tablespoons each cele

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