Minced Pickle

Ingredients

• half a peck of green tomatoes
• two-thirds of a cupful of salt
• half a gallon of vinegar
• a tablespoonful of pepper
• a tablespoonful and a half each of ground mustard, allspice, cinnamon and cloves
• half a cupful of white mustard seed
• two onions chopped fine
• four large green peppers denuded of seeds and cut into rings

Method

1. 1

   Chop tomatoes, cover with salt, let stand.

2. 2

   Scald vinegar with spices, add to tomatoes and boil for 20 minutes; then bottle.

As published

This recipe was extracted from The Rural cook book (1907), page 126. The excerpt below is the record exactly as published.

Minced Pickle. — Chop half a peck of green tomatoes, cover them with two-thirds of a cupful of salt and let them stand for a day and a night Then scald half a gallon of vinegar with a lablespoonful of pepper, a lablespoonful and a hall each of ground mustard, allspice, cinnamon and cloves and half a cupful of white mustard seed. Add to the tomatoes two onions chopped fine and four large green peppers de- nuded of seeds and cut into rin

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