Pickle, Green-tomato

Ingredients

• Fill a gallon measure with sliced green tomatoes
• sprinkle them well with salt
• a gallon of chopped cabbage
• one pint of sliced onions
• 4 lbs. of brown sugar
• five table-spoonfuls of ginger
• five table-spoonfuls of mustard-seed
• three table-spoonfuls of black pepper
• two table-spoonfuls of celery-seed
• two table-spoonfuls of powdered cinnamon
• three table-spoonfuls of coriander-seed
• three table-spoonfuls of powdered cloves
• one nutmeg, grated
• six blades of mace
• 1 oz. of turmeric

Method

1. 1

   Fill a gallon measure with sliced green tomatoes and sprinkle them well with salt.

2. 2

   Let them stand for ten or twelve hours, then drain well, pressing all the liquid out.

3. 3

   Mix the tomatoes with chopped cabbage and sliced onions.

4. 4

   Add brown sugar, ginger, mustard-seed, black pepper, celery-seed, powdered cinnamon, coriander-seed, powdered cloves, grated nutmeg, blades of mace, and turmeric.

5. 5

   Put all together in a kettle over the fire, and boil until the vegetables are tender and transparent.

6. 6

   Put away in small jars.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 274. The excerpt below is the record exactly as published.

Pickle, Green-tomato PICKLES, ETC. Raspberry Vinegar Pickle, Green -tomato. — Fill a gal- lon measure with sliced green tomatoes and sprinkle them well with salt. Let them stand thus for ten or twelve hours, then drain well, pressing all the liquid out. Now mix the tomatoes with a gallon of chopped cabbage and one pint of sliced onions. Add 4 lbs. of brown sugar, five table-spoonfuls of ginger, five table-spoonfuls of mus- tard - seed, three table-spoonfuls of black pepper, two table-spconfuls of celery - seed, two table - spoonfuls of powdered cinnamon, three table- spoonfuls of coriander -seed, three ta- ble-spoonfuls of powdered cloves, one nutmeg, grated, six blades of mace, 1 oz. of turmeric

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