Ripe Tomato Pickle

Ingredients

• one and a half pints of firm ripe tomatoes
• one-half cupful of chopped celery
• two tablespoonfuls of chopped red pepper
• two tablespoonfuls of chopped onion
• two tablespoonfuls of salt
• three tablespoonfuls of sugar
• three tablespoonfuls of mustard seed
• one-quarter teaspoonful of cloves
• one-half teaspoonful of cinnamon
• one-half teaspoonful of grated nutmeg
• one cupful of vinegar

Method

1. 1

   Mix in the order given one and a half pints of firm ripe tomatoes, peeled and chopped, one-half cupful of chopped celery, two tablespoonfuls of chopped red pepper, two tablespoonfuls of chopped onion, two tablespoonfuls of salt, three tablespoonfuls of sugar, three tablespoonfuls of mustard seed, one-quarter teaspoonful of cloves, one-half teaspoonful of cinnamon, one-half teaspoonful of grated nutmeg and one cupful of vinegar.

2. 2

   Stir thoroughly, put in a stone jar and cover.

3. 3

   It should stand one week before using, but may be kept one year.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 132. The excerpt below is the record exactly as published.

Ripe Tomato Pickle.— Mix in the order giTen one and a half pints of firm ripe tomatoes, peeled and chopped, one-half cupful of chopped celery, two tablespoon fuls of chopped red pepper, two tablespoonfuls of chopped onioii, two tablespoonfuls of salt, three tablespoonfuls of sugar, three tablespoonfuls of mustard seed, one-quarter teaspoonful of cloves, one-half teaspoonful of cinnamon, one-half teaspoonful of grated nut- meg and one cupful of vinegar

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