Pickled Tomatoes
From Miss Corson's practical American cookery and household management, 1885
Serves 20
Small red or green tomatoes can be used similarly.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 147. The excerpt below is the record exactly as published.
PICKLED TOMATOES. Use small yellow tomatoes, button onions, and very small dwarf red peppers ; half a cupful of red peppers to three RELIStlES {HORS-D'CEUVRES). 261 quarts of tomatoes and one quart of onions j prick the tomatoes with a needle, put them into enough cold brine to cover them (the brine being made by dissolving as much salt in cold water as the water will receive), and let them stand for a week. On the fifth day peel the onions, taking care not to cut them too closely at the root and top, and let them stand two days in the same kind of brine. At the end of a week drain the tomatoes and onions, wipe them on a clean cloth, and put them into quart glass or earthen jars with the peppers ; fill one jar with cold vinegar, and pour it out again, in order to ascertain the quantity required ; use four times that quantity; with the vinegar put a cupful of brown sugar, a tablespoonful each of whole allspice, cloves, and cinnamon
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