Ripe Tomato Pickle

Ingredients

• Six pints tomatoes
• two cups chopped celery
• eight tablespoonfuls chopped red peppers
• eight tablespoonfuls chopped onion
• eight tablespoonfuls salt
• twelve tablespoonfuls sugar
• twelve tablespoonfuls mustard seed
• one teaspoonful clove
• one teaspoonful cinnamon
• two teaspoonfuls grated nutmeg
• four cups vinegar

Method

1. 1

   Mix ingredients in order given.

2. 2

   Put in a stone jar and cover.

3. 3

   This uncooked mixture must stand a week before using, but may be kept a year.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.

Ripe Tomato Pickle. Six pints tomatoes, peeled and chopped, two cups chopped celery, eight tablespoonfuls chopped red peppers, eight table- spoonfuls chopped onion, eight tablespoonfuls salt, twelve table- spoonfuls sugar, twelve tablespoonfuls mustard seed, one teaspoonful clove, one teaspoon ful cinnamon, two teaspoonfuls grated nutmeg, four cups vinegar

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