Ripe Tomato Pickle

Ingredients

• Put the tomatoes In boiling water until skin will peel off
• with a layer of salt alternating each layer
• have ready your vinegar boiling hot
• with mace, cinnamon and cloves in it to taste
• with mace, cinnamon and cloves in it to taste
• with mace, cinnamon and cloves in it to taste

Method

1. 1

   Let them stand all night, then drain off the salt water.

2. 2

   Pour boiling hot vinegar over the tomatoes, let stand until next morning, then pour it off into your kettle and let it boil again.

3. 3

   Pour over tomatoes, repeat this two or three mornings, then your pickles will be done.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 8. The excerpt below is the record exactly as published.

RIPE TOMATO PICKLE Put the tomatoes In boiling water until skin will peel off, after peeling these, put them in a jar (stone) with a layer of salt alternating each layer (tomatoes, then salt) until you have as many prepared as you wish to pickle ; let them stand all night, then drain off the salt water, have ready your vinegar boiling hot with mace, cinnamon and cloves in it to taste

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