Pickled Tomatoes

Ingredients

• i pk. green tomatoes
• 2 s. vinegar
• 1 c. salt
• 2 Ibs. brown sugar
• 2 qts. vinegar
• Ib. white mustard seed
• 1 qt. water
• 2 tbsp. each of cloves
• 2 tbsp. each of cinnamon
• 2 tbsp. each of ginger
• 2 tbsp. each of black pepper

Method

1. 1

   Cut the tomatoes in one-fourth inch slices, and let stand overnight with one cup of salt.

2. 2

   In the morning, drain and add two quarts of vinegar and one quart of water.

3. 3

   Boil fifteen minutes, then drain.

4. 4

   Take two and one half quarts of vinegar, brown sugar, mustard seed, and spices.

5. 5

   Boil tomatoes in this fifteen minutes.

6. 6

   Then turn all into a stone jar.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.

2 c. vinegar i pepper, finely chopped 3 tbsp. sugar i onion i tbsp. salt 2 tsp. each, cloves, cinnamon, allspice. Method : Cook f hour or until mixture is reduced J. Sweet Pickle Ingredients : 7 Ibs. fruit i qt. vinegar 3! Ibs. sugar 2 oz. cloves 2 oz. cinnamon Method : Make a sirup and cook fruit in it until soft. Remove the fruit with a perforated spoon. Boil down the sirup and pour over the fruit in stone or glass jars. NOTE : Crabapples, peaches, pears, or Seckel pears may be used. 44 LABORATORY MANUAL OF FOODS AND COOKERY Pickled Tomatoes Ingredients : i pk. green tomatoes 2\ qts. vinegar 1 c. salt 2 Ibs. brown sugar 2 qts. vinegar \ Ib. white mustard seed 1 qt. water 2 tbsp. each of cloves

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