Green Tomato Sweet Pickle

Ingredients

• One peck of small green tomatoes
• one dozen small onions
• one teaspoonful of allspice
• one teaspoonful of ginger
• one teaspoonful of cinnamon
• two teaspoonfuls of celery seeds
• one teaspoonful of corriander seedei
• two tablespoonfuls of mustard seeds
• two pounds of brown sugar
• one gallon of vinegar

Method

1. 1

   Sprinkle tomatoes and onions with salt and let stand for 24 hours.

2. 2

   Pour off salt, wash if too salty.

3. 3

   Crush spices and boil with vinegar and sugar.

4. 4

   Add to tomatoes and onions, boil, and season to taste.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 138. The excerpt below is the record exactly as published.

one gallon of vinegar, the mustard, sugar and tumeric. Scald the same vinegar for three mornings; then chop cucumber pickles; add celery seeds, black pepper, mustard seeds, horse radish, olive oil and mayonnaise. GREEN TOMOATO SWEET PICKLE. One peck of small green tomatoes, one dozen small onions. Sprinkle well with salt and let them remain twenty-four hours; then pour off the salt and throw away the onions. If too salty, wash in clear water and take one teaspoonful of allspice, one teaspoonful of gin- ger, one teaspoonful of cinnamon, two teaspoonfuls of celery seeds, one teaspoonful of corriander seedei, two The Complete Cook Book. 289 tablespoonfula of mustard seeds, and two pounds of brown sugar to one gallon of vinegar. Crush the spiceq and put all on the fire ; scald, and when they come to a boil take them off; if not seasoned high enough, add more spices. MY" MOTHEE'S CHOPPED CABBAGE PICKLE. Cut two medium-sized cabbages, chop six large or more small onions, sis or eight pods of red pepper, sprinkle in layers of salt and let stand for twelve or fifteen hours. Pour off the salt and if the cabbage is too salty, wash it in clear water. Spices : One ounce of white mustard seeds, one ounce of black mustard seeds, one and one-half ounces of celery seeds, one good sized root of grated horse radish and one teacupful of brown sugar. Mix the spices thoroughly as you put in the kettle; cover with good vinegar and scald twenty or thirty minutes. Color while hot with tumeric. MOTHER'S WHOLE CABBAGE PICKLE— TO MAKE THE LIQUOR. To two gallons of vinegar add one pint of white mustard seeds, four ounces of ginger, three ounces of black pepper, three ounces of allspice, one ounce of cloves, one ounce of celery seeds, and one ounce of tumeric; all to be pounded, but not very fine; one handful of horse radish, a few heads of garlic, four lemons sliced, and two pounds of brown sugar. To Pbepaee the Cabbage : Cut the cabbage into four pieces, put them in strong brine and let them re- main in it four weeks; then change the brine and let them remain in it a few days longer. Now soak them in fresh water a short time. Then take plain vinegar enough to cover the cabbage and let it remain in it ten days; first scalding it with a little tumeric in it, and, while hot, pour over cabbage. Then put it in the liquor prepared for it. Fix the liquor when you first commence the pickle, and let it stand in the sun. GREEN TOMATO PICKLE. One peck tomatoes sliced, one dozen onions; sprinkle with salt, and lay by twenty-four hours; then drain 290 The Complete Cook Book. them, three pounds sugar to one gallon vinegar, one and one-half ounces ground pepper, one ounce whole cloves, one ounce mustard seed, one ounce allspice, one cup mustard, mixed. Put all in a kettle with vinegar enough to cover; boil till tender. JACK'S GINGERED PEARS. Eight pounds fruit, eight pounds sugar, one-quarter pound green ginger root, four lemons, one glass of water. Pare and slice fruit; cut rind of lemon thin; pare and grate ginger root; boil all together until rich and clear. CHOW-CHOW PICKLE. Take a quarter of a peck each of green tomatoes, pickling beans, and white onions (scald the onions sepa- rately,) add one dozen cucumbers, green peppers, and a bead of cabbage chopped. Season with ground mustard, celery seed and salt to taste. Pour over these the best cider vinegar to cover them, and let all boil two hours, and while hot add two tablespoonfuls of sweet oil and the same of white sugar. Bottle and seal up carefully in wide-mouthed glass jars. GREEN TOMATO SWEET PICKLE. Slice tomatoes until you have seven pounds, sprinkle them with salt, and let them stand twenty -four hours. Then soak them for the same length of time in fresh water to get the brine from them. When drained off and ready, allow four and a half pounds of sugar, one ounce of cinnamon, one ounce of cloves, and enough vinegar to cover them. Boil the compound together and pour it over the tomatoes; let them stand twenty- four hours, then bring all to a boil, and tie away in Jars, and keep in a cool place away from the light. PREMIUM MUSTARD PICKLE. Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong salt water for three days; then put them into fresh cold water for a day or two, The Complete Cook Book. 291 then scald them in plain vinegar and set them by in a place to cool. Take a gallon of vinegar, add to it one ounce of white mustard seed, two ounces of tumeric, three of sliced ginger, two of shredded horse radish, one- half pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, cloves, mace, and one teaspoonful of cayenne pepper. Boil all these ingredients for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded^vegetable you may wish to pickle. TO PICKLE ONIONS. Peel and boil small onions in milk and water ten minr utes. Put to a gallon of vinegar one-half ounce of mace, quarter of an ounce of cloves, five tablespoon- fuls of salt, one-half ounce of alum, and turn the whole, boiling hot, on the onions, the water and milk being first drained off, and seal in jars or crocks air-tight. CANTELOUPE PICKLE. Slice and peel nice ripe melons, and pour weak vin- egar over them and let them remain over night. Then lay them in a colander and measure the weak vinegar. Take the same quantity of strong vinegar and to every quart allow two pounds of brown sugar

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