Green Tonnato Pickle

Ingredients

• One peck of green tomatoes
• 6 large onions
• 1 cup of salt
• 2 quarts of water
• 4 qts. of vinegar
• 2 lbs. of brown sugar
• 0.5 lb. of ground mustard
• 2 tablespoons of cloves
• 2 tablespoons of ginger
• 2 tablespoons of cinnamon
• 0.5 teaspoon of cayenne pepper

Method

1. 1

   Salt tomatoes and onions overnight, then drain.

2. 2

   Boil in water and vinegar for 5 minutes, then drain again.

3. 3

   Boil vinegar with sugar and spices for 15 minutes, then add vegetables.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 117. The excerpt below is the record exactly as published.

large onions, 1 ])eck of green tomatoes sliced, 1 cup salt, sprinkled over them for 24 hours. In the morning drain and put in layers in jar, sprinkling on la3^ers the following mixture: 2 tablespoons mustard seed, 2 tablespoons ground cloves, 1 tablespoon allspice, 1 tablespoon pepper, 2 sinall red peppers sliced, 1 cup brown sugar. Cover with cold vinegar, let boil till tomatoes look clear. Mrs. Cooley. Green Tonnato Pickle. One peck of green tomatoes sliced, (i lai'ge onions sliced. Sprinkle through them 1 cup of salt, let them stand over night; drain oif in the morning. Take 2 quarts oC water and 1 of vinegar. Boil the tomatoes and onions 5 minutes in this, then drain tlirough a colander. Take -i qts. of vinegar, 2 lbs. of brown sugar, ^ lb. of ground mustard, 2 tablespoons of cloves, 2 tablespoons of ginger, 2 of cinnamon, ^ teaspoon of cayenne pepper, or 4 or 5 green peppers chopped. Boil all together for 15 minutes. Miss Fannie Winter. Pineapple Pickle. Seven lbs. of pineapple, 2 lbs. of granulated sugar; 1 pint of cider vinegar, | ounce of cassia buds, ^ oz. of whole cloves. Pare and slice large strawberry pineapple. Quarter the slices. Then remove the eyes and the hard core from the center of each quarter. Put a laver of the prepared pineaple in a stone crock. Put cassia buds and cloves in the vinegar and when hot add the sugar. When it boils put a little on the pineapple. Then add more pineapple; then more dressing; then more pine- apple until all are used. Cover tightly and let stand for 5 days in a cool place. 'J'hen pour into a new colander and let drain. Boil the dressing down ji. Then add 2 lbs. more of sugar. Put the pineapple in glass jars and cover with the dressing and seal tightly. Do not put more than ^ of the cassia buds and not more than -^ of the cloves in the jar with the fruit. ]\Iary F. Miner, Canisteo, IST. Y. pepper, 4 quarts of baked apples, 2 quarts of best vinegar. Boil mustard seed and sugar in the vinegar for 5 minutes ; when cold mix the whole in a large jar to be tied down close. The longer kept the better the chutney. Mrs. H, F. Handford. SUPERIOK COOK I^OOK 157 Watermelon-Rind Pickles. For o-oo(1 pickles the rind ol' tlie melon nm>t he ihiok. Pare oft the ;?roen out- side and all the soft inside, then cut into slices. Soak the rind in salt-water over night, using three tahlespoonfnls of salt to a gallon of water. In the morning wash thoroughly in cold water, and put into a preserving-kettle. Cover with alum water (a level tahlespoonful of alum to throe quarts of water

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