Green Tomato Pickles

Ingredients

• 8 cups tomatoes
• 4 cups apples
• 4 cups onion
• 3 cups brown sugar
• 1 pound raisins
• 1 piece root ginger
• 2 tablespoons mustard seed
• 1 tablespoon Blue Ribbon cinnamon
• 1 teaspoon cloves
• 1 teaspoon pepper
• 2 cups vinegar

Method

1. 1

   Let the tomatoes and onions stand overnight in brine.

2. 2

   Drain and cook all ingredients together until tender.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Green Tomato Pickles—8 cups tomatoes, 4 cups apples, 4 cups onion, 3 cups brown sugar, 1 pound raisins, 1 piece root ginger, 2 tablespoons mustard seed, 1 tablespoon Blue Ribbon cinnamon, | teaspoon cloves, 1 teaspoon pepper, 2 cups vinegar. Let tomatoes and onions stand overnight in brine. Drain. Cook all together until tender. Whole Green Tomato Pickle—6 quarts small green tomatoes of uniform size. Boil until peel can be removed. Make a syrup of 4 pounds brown sugar, 1 quart vinegar, 2 sticks cinnamon, and a few whole cloves. Boil tomatoes in syrup 5 or 10 minutes. 124 Blue Ribbon Cook Book Mustard Pickles, Chow Chow—2 heads cauliflower, 2 quarts green cucumbers, 2 quarts onion, small, (if large, cut in pieces,) 1 quart string beans, 2 green peppers, 114 quarts vinegar, 44 pound mustard, 3 teaspoons tumeric, 3 to 4 cups brown sugar, 1 cup flour, 1 tablespoon celery seed. Prepare vegetables, cut in small pieces. Cover with boiling hot brine and let stand overnight. Wash with cold water and drain. Mix mustard, flour, and sugar, and vinegar enough to make a smooth paste. Add to remaining vinegar. Cook until it thickens, add vegetables and cook about 20 minutes. Cabbage Relish—-1 quart raw cabbage, cut fine, 1 quart cooked beets, chopped, 2 cups brown sugar, 1 cup grated horseradish, 1 tablespoon salt, 16 teaspoon Blue Ribbon black pepper, 14 teaspoon red pepper, 1 quart vinegar (about). Boil spices and sugar in vinegar, and when cold, pour over vegetables and seal. Rhubarb Relish—1 quart rhubarb, cut in small pieces, 1 quart onions, chopped, 1 pint vinegar, 2 pounds brown sugar, 1 teaspoon each Blue Ribbon cinnamon and allspice, 14 teaspoon clove

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