Ripe Tomato Pickles (Sour)

Ingredients

• large tomatoes — the yellow and red mixed
• sliced onions
• grated horseradish
• vinegar

Method

1. 1

   Slice tomatoes in inch slices.

2. 2

   Put them in a strong brine for twenty-four hours; rinse and put down in layers, mixing with sliced onions and grated horseradish.

3. 3

   Spice the vinegar to suit the taste.

4. 4

   Pack in cans and turn vinegar over scalding hot.

5. 5

   Seal at once.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 268. The excerpt below is the record exactly as published.

RIPE TOMATO PICKLES (SOUR). Take large tomatoes — the yellow and red mixed; slice in inch slices. Put them in a strong brine for twenty-four hours; rinse and put down in layers, mixing with sliced onions and grated horseradish. Spice the vinegar

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