Pickled Green Tomatoes (Tomates vertes marinees) a la Maria

Ingredients

• Two gallons green tomatoes
• two quarts white onions
• two red peppers
• three green peppers
• two pounds brown sugar
• two cups salt
• two teaspoons whole black peppers
• two teaspoons all-spice
• two teaspoons mustard seeds
• two tablespoons celery seeds
• two ounces cinnamon bark

Method

1. 1

   Wash and remove the stems of the tomatoes, cut in thin slices, put in an earthen jar.

2. 2

   Remove the seeds from the peppers, cut in narrow strips across.

3. 3

   Slice the onions the same way as the tomatoes, sprinkle with the salt, let stand about twenty-four hours — well covered.

4. 4

   When ready to preserve, press well the water from the vegetables, put in a preserving kettle; add the sugar, black peppers, all-spice, mustard seeds, celery seeds, and cinnamon bark.

5. 5

   Cover with vinegar, let boil — covered — from one to one and a half hours, according to the tenderness of the vegetables.

6. 6

   Put in bottles, seal well.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 625. The excerpt below is the record exactly as published.

ckled Green Tomatoes ( Tomates vertes marinees ) a la Maria Two gallons green tomatoes, two quarts white onions, two red and three green peppers, two pounds brown sugar, two cups salt, two teaspoons whole black peppers, two teaspoons all-spice, two teaspoons mustard seeds, two tablespoons celery seeds, two ounces cinnamon bark

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