Pickled Tomatoes

Ingredients

• 1 peck green tomatoes
• 6 green peppers
• 1 cup grated horseradish
• 1 tablespoon cinnamon
• 1 tablespoon cloves
• 1 tablespoon allspice
• 4 onions
• 1 cup salt

Method

1. 1

   Chop tomatoes, onions, and peppers, sprinkle salt over them and let stand overnight.

2. 2

   Next day, drain off the water, add horseradish and spices; cover with vinegar and scald thoroughly.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 23. The excerpt below is the record exactly as published.

PICKLED TOMATOES. Mrs. F. 1 peck green tomatoes. 6 greeen peppers. 1 cup grated horseradish. 1 tablespoon cinnamon. J. Barnett. 1 tablespoon cloves. 1 tablespoon allspice. 4 onions. 1 cup salt. Chop tomatoes, onions and peppers, sprinkle the salt over PICKLES. 7‘i them and let stand over night; next day drain oft the water, add the horseradish and spices; cover with vinegar and scald thoroughly. CHOPPED PICKLE. Mrs. James E. Timnell. Mrs. James P>. Dale. Chop separately — 1 dozen eiicum'ber pickles. 14 peck green tomatoes. 1 large head cabbage. Put in salt over night. Dressing : — 15 cents dry mustard. 10 cents white mustard seed. 5 cents celery seed. 5 cents turmeric. 1 quart onions. 1 dozen green peppers (seeds out). 4 quarts good vinegar. 2 lbs. brown sugar. A little salt. Let it boil, then put in vegetables and cook 2 honrs. Pnt in self sealers and it will keep several years. CHOPPED PICKLE. Mrs. E. W. M. 1 large or 2 small cabbages. 8 green bell peppers. 3 red bell peppers. 5c white mustard seed. 5c celery seed. 1Y2 lbs. light brown sugar. 2 dozen large onnions. 1 peck green tomatoes. 1 tablespoon ground pepper. 1 tablespoon whole cloves. 1 tablespoon ground mustard. Chop or grind the tomatoes, cabbage and onions, sprinkle with handful or two of salt and let drain over night ; seed the peppers and let them lie in slightly salted water a few honrs. Then chop or grind and add to above. Press out all moisture possible, put into preserving kettle, cover with vinegar and boil 2 hours. Ten cents worth of turmeric gives a nice color. 74 THE EDWARDSVILLE COOK BOOK. PICKLES. Mrs. Geo. A. Lytle, Springfield, Illinois. For every lOO pickles, washed clean, use i pint of salt ; let stand 30 hours in salt water, then drain, wash and put into glass jars. Put vinegar on stove to heat. To 100 pickles use 1 teaspoon whole black pepper. A little dill. 1 teaspoon whole cloves. Sugar to taste. 1 teaspoon whole allspice. Tie in bag, put into vinegar and boil 10 minutes; after you get pickles in jars, put in a few whole spice, some red peppers and cinnamon sticks and pour the hot vinegar over the pickles and seal. Put horseradish in if you wish ; it hel{)s keep the vinegar. Use enough hot diluted vinegar to fill jars full. MIXED PICKLES, (FINE.) Mrs. E. F. Knollenberg. 1 pint celery. 24 cucumbers. 1 quart onions. 6 green peppers

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