Green Tomato Sweet Pickle

Name: Green Tomato Sweet Pickle
Ingredients: Slice a water bucket (1 pk) full of green tomatoes.; (1 use 3 tbsp. lime to each gal. water); For each 2 lbs. of tomatoes add 1% lbs. sugar; 1% pints of vinegar; 1 level tbsp. of alum to 3 qts. water

From The Williamston cook book, 1950

Recipe contributed by Mrs. R. M. Adams, Sr. by Mrs. Leman Barnhill.

Presented as published in 1950. 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

3663Calories

2 gProtein

915 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories3663 kcal

Protein1.8 g

Carbohydrates915 g

Fiber2.6 g

Sugars911 g

Total Fat3.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium40 mg

Potassium325 mg

Calcium83 mg

Iron1.6 mg

Magnesium25 mg

Phosphorus71 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A39 mcg

Vitamin E0.6 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate15 mcg

Choline13 mg

Caffeine0 mg

Water832 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 37. The excerpt below is the record exactly as published.

GREEN TOMATO SWEET PICKLE Slice a water bucket (1 pk) full of green tomatoes. Pour over them strong lime water to cover. (1 use 3 tbsp. lime to each gal. water). Let stand 24 hours then soak in fresh water 24 hours. Boil in alum water (1 level tbsp. of alum to 3 qts. water) until green. Then boil in fresh water to get alum out. Three changes is usually sufficient. For each 2 lbs. of tomatoes add 1% lbs. sugar and 1% pints of vinegar

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