Green Tomato Soy

Ingredients

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

Method

1. 1

   Mix all together and stew until tender, stirring often to prevent scorching.

2. 2

   Put up in small glass jars.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 16. The excerpt below is the record exactly as published.

Green Tomato Soy.— Two gallons of green tomatoes sliced without peeling, twelve good-sized onions sliced, two quarts of vinegar, one quart of 36 COOKS IN CLOVER. sugar, two tablespoons eadh of salt, ground mustard, and ground black pepper, and one tablespoon each of j allspice and cloves. Mix all together and stew un- til tender, stirring often to prevent scorching. Put i up in small glass jars. Mrs. A. W. Brcmner. Chow-Chow, I. — Twenty-five small cucumbers, one quart of onions, two cauliflowers, six green pep- pers, and two quarts of green tomatoes. Cut as small as you like and sprinkle salt over them to make a weak brine; cover with water and let stand over night. In the morning put over the fire, and bring to a scalding heat, but without boiling; then drain in a colander. Boil three quarts of vinegar. Mix together half a pound of ground mustard, half an ounce of turmeric, and one small cup of flour, made into a smooth paste, and stir into the boiling vine- gar; add four cups of sugar and four teaspoons of celery seed. Put the pickles into bottles, pour the dressing over them, and cork. Mrs. F. S. Dates. Chow-Chow, II. — Half a peck of green tomatoes ; one head of cabbage ; ten large onions ; five peppers, chopped fine and salted over night ; half an ounce of celery seed; one ounce of mustard seed; quarter of a pound of brown sugar ; half an ounce of whole cloves; one ounce of turmeric, mixed with a little vinegar ; enough white vinegar to cover. Mrs. G. F. E. Piccalilli, I. — vSlice one peck of green tomatoes, add one pint of salt, and let it stand overnight. Drain oft" the brine, rinse and chop, adding six peppers and twelve onions; scald in weak vinegar; strain off the liquid, adding one cabbage and one cup of horse- radish. Scald one c^uart of vinegar, one pint of molasses, two tablespoons of allspice and one of cloves, and pour over, hot. Aitnt Clarissa. Piccalilli, 11.^ — One gallon of chopped green toma- toes, sprinkled with salt; let them stand one day, CATSUPS AND PICKLES. 27 then drain them well. Chop twelve onions, six small green peppers, two quarts of chopped cabbage, half a pint of grated horse-radish, half a pint of white mustard seed and one tablespoon of black pepper. Cover with boiling vinegar. Mrs. P. R. Watson. Home-Made Pickles. — Take small cucumbers and for three mornings pour hot salt and water over them, in the proportion of one cup of salt to six quarts of water, being careful to have it fresh every morning. The fourth morning take some weak vinegar with small lumps of alum in it, and turn it over the cucumbers, allowing them to remain in it till next day; then take them out of the vine gar, put them in stone jars, glass cans or bottles ; pour over them cold vinegar of good strength, ad ding pieces of red peppers, and plenty of white mustard seed — an ounce of seed to a gallon of vine gar, and a lump of alum the size of a butternut. I Seal the jars and they will keep a long time. Mrs. A. M. Sproull. French Pickles. — Four quarts of green tomatoes, one quart each of small onions and small cucumbers, one small head of cabbage, and one head of cauli- flower. Cut them into small pieces and let them stand twenty-four hours in a light brine ; then boil ten minutes in the brine, and drain in a colander very dry. Dressing: — Six teaspoons of ground mustard, one tablespoon of turmeric powder, one and a half cups of sugar, and one cup of flour. Mix these with water enough to form a paste. Bring to a boiling heat two and a half quarts of vinegar, and six green peppers chopped ; stir in the paste, cook as thick as soft custard, put in the pickles and seal them in fruit cans. Mrs. Frank Hughes. Curry Pickles. — Wash and dry six hundred very 28 COOKS IN CLOVER. small cucumbers, and put them in jars. Boil together one gallon of vinegar, eight tablespoons of salt and three of black pepper. Mix with cold vinegar two tablespoons of curry powder, four tablespoons of corn starch, and eight tablespoons of mustard. Stir this into the hot vinegar until it thickens, then pour over the cucumber. Mrs. S. Bremner. Pickled Onions. — Place small white onions in a kettle of boiling water, after removing the skins. As soon as they look clear take them out, and lay them in a towel folded double ; when all are done and quite dry, put them in jars only three-fourths full. Heat the vinegar, adding one red pepper cut in pieces, and one ounce each of whole allspice, whole black pepper, and salt, to every quart of vinegar. Mrs. E. Clift. Pickled Cabbage. — One good sized head of cab- bage chopped fine, five red peppers cut in small I pieces, without the seeds; mix with these, two /tablespoons of salt, and put them in a stone jar. Heat one quart of vinegar with two ounces of white mustard seed, to boiling, and pour over the cabbage, ( stirring thoroughly. After standing over night it ) is ready for use. Mrs. James H. Ackerman. Pickled Peaches. — One quart of vinegar; seven ) pounds of sugar ; whole cinnamon, and cloves to 1 taste. Boil this down, after boiling the peaches in i it, until soft enough to take out with a fork. Mrs. IV. N. Kip. Sweet Pickled Grapes. — Pulp eight pounds of grapes, boil the pulps until the seeds separate from them, put through a colander, take out the seeds, return to the kettle, and boil with the skins. Add one cup of vinegar, four pounds of sugar, one table- spoon of clove

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