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Green Tomato Pickles (Sour)
From Original White House Cookbook, 1887
Serves 20
Cover with cold cider vinegar and store in a jar.
Presented as published in 1887. 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
Nutrition per serving
84Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein2 g
Carbohydrates18 g
Fiber3.1 g
Sugars7.9 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium310 mg
Calcium46 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline11 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 114. The excerpt below is the record exactly as published.
GREEN TOMATO PICKLES. (Sour.) Wash and slice, without peeling, one peck of sound green tomatoes, put them into a jar in layers with a slight sprinkling of salt between. This may be done over night ; in the morning drain off the liquor that has accumulated. Have two dozen medium-sized onions peeled and sliced, also six red peppers chopped flne. Make some spiced vinegar by boiling for half an hour a quart of cider vinegar with whole spices in it. Now take a porcelain kettle and place in it some of the sliced tomatoes, then some of the sliced onions ; shake in some black pepper
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