Ripe Tomato Pickles
From Miss Corson's practical American cookery and household management, 1885
Serves 20
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.
RIPE TOMATO PICKLES. Choose firm, small, round, ripe tomatoes ; wash them, prick them with a large needle, and let them stand for a week in cold water containing as much salt as it will dis- solve. Then wash them in cold water, and drain them over night. Put them into an earthen jar, sprinkling among them half a cupful of mustard-seed, and two red-pepper pods chopped, for each gallon of tomatoes ; cover them with cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.