Pickled Tomatoes

Ingredients

• 2 quarts chopped tomato
• 1 cup chopped onion
• 2 cups chopped horse-radish
• 1/2 cup chopped peppers
• 2 cups chopped celery
• 1/2 cup mustard seed
• 1/2 cup salt
• 1/2 cup brown sugar
• 1 tablespoon clove
• 1 tablespoon cinnamon
• 4 cups vinegar

Method

1. 1

   Mix all ingredients; stir every morning for a week.

2. 2

   Keep in a cool, dark place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 125. The excerpt below is the record exactly as published.

1 cup chopped peppers 2 cups chopped onion salt Arrange cabbage, onion, and peppers in layers in an earthen crock ; cover each layer with salt. Let stand over night ; in the morning drain ; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar ; let stand twenty-four hours. Pickled Cabbage and Celery 2 quarts chopped cabbage 2 quarts chopped celery 1 cup sugar \ cup salt \ cup celery seed \ cup mustard seed 3 quarts vinegar Cook all ingredients until cabbage is tender. Keep in stone crock. Pickled Cucumbers No. 2 100 cucumbers sliced olive oil 30 small onions sliced vinegar salt mustard seed Arrange cucumbers and salt in layers and let stand over night. Arrange onions and salt in layers and let stand over night. In the morning drain ; put a layer of cucum- bers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar ; let stand covered closely for two months, when it is ready for use. Pickled Tomatoes 2 quarts chopped tomato 1 cup chopped onion 2 cups chopped horse-radish ^ cup choj)ped peppers 2 cups chopped celery J cup mustard seed ^ cup salt ^ cup brown sugar 1 tablespoon clove 1 tablespoon cinnamon 4 cups vinegar Mix all ingredients ; stir every morning for a week. Keep in a cool, dark place. 320 LOWNEY'S COOK BOOK Mustard Pickle 4 cups vinegar 2 tablespoons turmeric \ pound mustard seed 1 pint button onions \ pound horse-radish 4 cups sliced cucumbers I pound mustard 4 cups sliced green tomatoes 1 cup brown sugar 4 cups cauliflo\Yer flowerets 1 cup chopped green pepper 2 tablespoons celery seed Boil vinegar, spices, and sugar five minutes, add remain- ing ingredients, and simmer until thick. Keep in crock in cool place. Chow Chow 1 medium-sized cauliflower 2 cups salt 12 green peppers 4 cups vinegar 12 cucumbers (small) 1 teaspoon cayenne 2 cups small onions 2 quarts boiling water 3 tablespoons mustard Peel onions and cook twenty minutes. Drain and cool. Arrange cauliflower, broken in small pieces, cucumbers, peppers, and onions in kettle. Cover with brine made of salt and water. Let stand two days. Drain thoroughly, then cover with vinegar, cayenne, and mustard. Boil slowly one hour. Keep in Mason or Lightning jars. Piccalilli 4 dozen small cucumbers 2 heads cabbage 3 quarts small green string beans 2 heads cauliflower 4 red peppers 1 teaspoon ginger 4 green peppers 1 teaspoon pepper \ cup mustard seed 1 teaspoon mace vinegar Tie spices in a muslin bag. Chop the vegetables, cover with salt and water, let stand over night. Drain thor- oughly, cover with hot vinegar, add spice bag, and let stand until the next morning. Reheat vinegar and pour over pickles ; do this for three days, then keep in earthen crock tightly covered. PRESERVING 321 Pickled Walnuts Run a needle through soft walnuts ; cover with strong brine of salt and water; let stand in brine for a week, draining off brine every day, and covering with fresh brine. Then drain and wash walnuts, cover with vinegar, boil ten minutes, add a bag of spices, cover closely, and keep in cool place three weeks. For bag of spices, mix four tablespoons each of cloves, peppercorns, mace, celery and mustard seed. Chili Sauce 2 dozen tomatoes finely chopped 1 cup brown sugar

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