Green Tomato Pickles

Ingredients

• 1 peck green tomatoes
• 14 dozen good sized onions
• 6 red peppers chopped
• 1 cup sugar
• 1 tablespoon each of allspice
• cinnamon
• mustard
• 1 teaspoon cloves
• 3 pints cider vinegar

Method

1. 1

   Slice tomatoes, sprinkle with salt, let stand overnight, then drain.

2. 2

   Place tomatoes and onions in layers in kettle, add other ingredients, cook until tender.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.

1 cup sugar, | 1 tablespoon tumeric., Put sugar, mustard, flour and tumeric to- gether and mix well with enough vinegar to make a cream. Take 11% gallons vinegar, put on fire, let come to boil, add mixture and cook well. Put pickles in pan and pour mixture over, boil. Put cu- cumbers and onions in brine 24 hours, cauliflower in brine 127 hours. MRS. M. E. BROOKS. Mustard Pickles. 1 quart small cucumbers, 1 quart large cu- cumbers, 1 quart small onions, 1 large cauliflower cut in pieces, 4 green peppers cut fine. Pour over these 4 quarts water and 1 pint salt, let stand 24 hours. Drain, then place vegetables in hot water to scald. Mix 1 cup flour, 6 tablespoons mustard, 1 tablespoon tum- eric powder, cold vinegar enough to make smooth paste, then add 1 cup light brown sugar, 14 cup white sugar and enough vinegar to make 2 quarts in all. Boil until it thickens, stirring constantly. Add vegetables and cook until heated through. Makes 5 quarts. MABEL PEACOCK. MRS. GEORGE ROBB. MRS. LA VERNE LLOYD. _ CARBON COUNTY COOK BOOK 69 . Green Tomato Pickles. 1 peck green tomatoes, salt, 14 dozen good sized onions coarsely sliced, 6 red peppers chopped, 1 cup su- gar, 1 tablespoon each of allspice, cinnamon and mustard, 1 tea- spoon cloves, 3 pints cider vinegar

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