Pickled Yellow Tomatoes

Ingredients

• Pour into a jar 1 gal good cider vinegar
• i^ i] teasp each of whole allspice
• 1 teasp whole cinnamon
• 1 teasp whole cloves
• a small piece of ginger root

Method

1. 1

   Set the jar in a cool place and from day to day drop in carefully selected small yellow tomatoes, pricking each tomato with a fork to keep them from bursting.

2. 2

   When jar is full, cover with a stout piece of brown paper and tie with muslin.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 172. The excerpt below is the record exactly as published.

g teasp whole cloves. Mix well together and then stew until tender, stirring often to prevent burning. If one wishes a hot or extra peppery taste, add % teasp red pep- per, or one red pepper pod cut up in small pieces, with the seeds taken out. This pickle may be boiled until tender and each slice of tomato retain its shape. There will be plenty of rich juice without adding water, but if it should become too dry before boiled tender, add a very little hot water. Put up in glass jars and seal. The above given quantities will make about 4 or 5 qts of pickle. Set away in a cool, dark and dry place. This same recipe may be used for ripe toma- toes, or half ripe ones. — fl. C. T., Ind. 254 FARM AND HOME COOK BOOK Pickled Yellow Tomatoes Pour into a jar 1 gal good cider vinegar salted to taste \\ and then place in it a small cheese cloth bag containing i^ i] teasp each of whole allspice and cinnamon, 1 teasp whole Ij cloves and a small piece of ginger root

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