Green Tomato Pickles

Ingredients

• one peck of green tomatoes
• two dozen large white onions
• one ounce of whole cloves
• one of black mustard-seed
• half an ounce of black pepper
• three pods of red pepper
• one box of ground mustard
• good vinegar

Method

1. 1

   Slice tomatoes and onions, sprinkle with salt, and let drain overnight.

2. 2

   Layer in a porcelain kettle with spices and cover with vinegar.

3. 3

   Boil hard for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 40. The excerpt below is the record exactly as published.

three pods of red pepper chopped fine, eight table-spoonfuls of salt, ten table-spoonfuls of sugar, one of cinnamon, and one of ginger, one tea-spoonful of mace and one of cloves, and a handful of horse-radish grated; put all, except the spices, into a porcelain kettle, and boil until reduced to 84 The JSfetv Kentucky Home Cook Booh. one-half, or quite thick ; add the spices five minutes before taking up. Put in jars while hot, and seal. Slice one peck of green tomatoes, sprinkle them with a little salt, put them in a basket or bag and let them drain overnight; peel and slice two dozen large white onions, sprinkle them with a little salt, and let them drain over- night, separate from the tomatoes. Put in alternate layers in a porcelain kettle, adding one ounce of whole cloves, one of black mustard-seed, half an ounce of black pepper, three pods of red pepper cut in small pieces, and one box of ground mustard; cover well with good vinegar

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