Pickled Peppers and Green Tomatoes

Ingredients

• 3 quarts green tomatoes, sliced in inch slices
• 1 quart white onions, sliced
• 13^2 dozen green peppers, seeded and sliced
• Yi cup salt
• two quarts cider vinegar
• one-half cup sugar
• one tablespoon whole cloves
• one-half ounce stick cinnamon
• a little allspice
• one ounce mustard seed

Method

1. 1

   Sprinkle salt over the vegetables and let stand overnight.

2. 2

   In the morning drain and pour over them vinegar, sugar, cloves, cinnamon, and allspice.

3. 3

   Cook gently for fifteen minutes after it begins to boil, leaving cover partly off.

4. 4

   Add mustard seed.

5. 5

   Put in earthen jar for a month, then add sugar and boil for five minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 107. The excerpt below is the record exactly as published.

Pickled Peppers and Green Tomatoes 3 quarts green tomatoes, sliced in inch slices 1 quart white onions, sliced 13^2 dozen green peppers, seeded and sliced Yi cup salt Sprinkle salt over the vegetables and let stand over night. In the morning drain and pour over them two quarts cider vinegar, one- half cup sugar, one tablespoon whole cloves, one-half ounce stick cinnamon and a little allspice. Cook gently fifteen minutes after it begins to boil, leaving cover partly off. Add one ounce mustard seed

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