Ripe Tomato Pickles (Sweet)

Ingredients

• seven pounds of fruit
• three and one-half pounds of brown sugar
• one ounce of stick cinnamon
• one-half ounce of allspice
• one-half ounce of cloves
• good vinegar

Method

1. 1

   Pare small ripe tomatoes.

2. 2

   Cover with vinegar, adding for every seven pounds of fruit the sugar and spices; tie the spices in a cloth and simmer.

3. 3

   Skim the tomatoes out carefully, put in a jar, boil the syrup a trifle longer and pour over them boiling hot.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 267. The excerpt below is the record exactly as published.

one-half ounce of cloves and one-half ounce of black pepper and one pint of mustard and six heads of celery cut in small pieces. Put all these ingredients in a kettle, cover with cold cider vinegar and boil slowly for two hours. Mrs. A. Robb. PICKLED BEETS. Take the beets when thoroughly cold, slice them across. Make a liquid of half vinegar and half water with a little salt and pepper and a tablespoonful of sugar and put the beets in this. This is only for pres- ent use, as if they stand too long they turn white. You can make a bag of spices and boil with them, also a few whole cloves. Mrs. a. R. Gates. PICKLED PEACHES. Pare one pound of cling peaches; to them add two-thirds of a pound of sugar and some whole spice and let stand over night; then heat gradu- ally until the fruit is soft. Skim out the fruit and let the syrup boil down until quite thick; then add the peaches and vinegar, cloves, mace and cinnamon. Mrs. M. H. Skinner. PICKLES, VINEGAR AND BRINE. 379 QUICK WAY TO PEEL PEACHES FOR PICKLING. In peeling small peaches with a knife too much of the peach is wasted; take instead a wire basket, fill it with peaches and dip it into boiling water, for a moment, then into cold water for a moment and empty; continue in the same way for all. This toughens the skin and enables you to strip it off, saving much in labor and also the waste of peach. Why not, as well as tomatoes? L. B. PICKLED SWEET APPLES. Make a syrup of two cupfuls of vinegar and four cupfuls of sugar. Add a few small pieces of whole cinnamon and a few cloves. Pare, core and quarter sweet apples; drop them in the syrup and let cook till ten- der. Put in a jar and pour the syrup over. They are ready to eat as soon as cold and will keep for any length of time if sealed in jars. Emily B. PICKLED SWEET PEARS. Boil together for ten minutes one pint of cider vinegar, one and three-fourths pounds of granulated sugar. Tie in a small piece of cloth one-half dozen whole cloves, one dozen whole allspice and a few pieces of cinnamon. Put with the vinegar and boil. Select seckel pears and pare; then put into the vinegar. Boil gently until the pears look clear, then drain off the vinegar, put the pears into jars, reheat the vinegar and pour over. Seal, if desired for winter use. Mrs. N. K. B. CANTALOUPE 5WEET PICKLE. Pare the cantaloupes, remove the seeds and cut in strips. To seven pounds of fruit allow one-half as much of sugar and one pint of vinegar. Boil sugar and vinegar together, adding a few sticks of cinnamon and a few cloves; boil the strips of cantaloupe in the syrup until they look clear — several hours are required. Seal in jars. Mrs. D. Z. B. PICKLED CRAB-APPLES. Leave on the stem but remove the blossom. To five pounds of fruit add one-half as much sugar, one pint of vinegar, one-half ounce of stick cinnamon and a few cloves. Steam the crab-apples until tender. Boil the syrup ten minutes. Skim. Throw the crab-apples in and let boil five minutes. Can immediately. C. C. S. PICKLED ONIONS. Select small onions of equal size, perfectly sound; peel and scald in salt water till they are tender, drain and put into glass jars; heat to 380 PICKLES, VINEGAR AND BRINE. boiling point sufficient vinegar to cover them, scalding with it mixed whole cloves and mace; pour it over the onions, distributing the spices among the jars; seal the jars air-tight after pouring the vinegar over the onions. Mrs. HAROLr Judd. SLICED GREEN TOMATO PICKLES (SOUR). Take large, smooth, green tomatoes. Cut off small slice at stem and blossom end, cut the remainder in slices. To every six tomatoes allow one onion, sliced, a little grated horseradish and one-fourth of a pepper, chopped fine. Put layers in a jar with a very slight sprinkling of salt between each layer, let stand over night. In the morning remove, drain, and pack in jars. Cover with vinegar poured over boiling hot. This is a choice recipe. Cynthia Lester. SLICED QREEN TOMATO PICKLES (5WEET). Slice one peck of green tomatoes the night before pickling, sprinkling them slightly with salt; in the morning drain off the liquor. Slice twelve large onions; take a granite kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices: six red peppers coarsely chopped, one coffee-cupful of brown sugar, one tablespoonful each of ground allspice and cinnamon and one teaspoonful of cloves. Tie the spices in small muslin bags. Turn over two pints of good vinegar; boil until tender. Anna Bluer. 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 to suit the taste (See Spiced Vinegar). Pack in cans and turn vinegar over scalding hot. Seal at once. Nellie Polard. RIPE TOMATO PICKLES (SWEET). Pare small ripe tomatoes. Cover with good vinegar, adding for every seven pounds of fruit three and one-half pounds of brown sugar, one ounce of stick cinnamon, broken, and one-half ounce of allspice

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