Sliced Green Tomato Pickles

Ingredients

• 8 lbs. green tomatoes, slices 1/2 inch thick
• 1 gal. cold water
• 2 handfuls of lime
• 1 qt. vinegar
• 1 oz. whole mace
• 3 pts. water
• 1½ pints of vinegar
• 1 lb. sugar to each lb. tomatoes

Method

1. 1

   Soak tomatoes for 12 hours in cold water and lime.

2. 2

   Wash and soak for 12 hours in clear water, then 12 hours in strong alum water.

3. 3

   Boil for 30 minutes in plain water.

4. 4

   Then boil fruit in strong ginger tea until well flavored.

5. 5

   Drain and pour over a heavy syrup made of sugar and water.

6. 6

   The next morning, add vinegar and cook until brittle.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.

SLICED GREEN TOMATO PICKLES 8 lbs. green tomatoes, slices V2 inch thick Soak for 12 hours in^ gal. cold water and 2 handfuls of lime. Wash and scak for 12 hours in clear water, then 12 hours in a strong alum water or enough alum in water to taste. Boil for V2 hour in plain water. Then boil fruit in a strong ginger tea. Cook until the ginger is well into the fruit. Drain the fruit and put into crock, pour over the fruit a heavy syrup made of: 1 lb. sugar to each lb. tomatoes 1 oz. whole mace 3 pts. water The next morning add IV2 pints of vinegar to each 8 lbs. of tomatoes. Cook until brittle. — Mrs. Robert Randolph Simmons, Rockingham, N. C. DELICIOUS CHOPPED PICKLE 1 doz. medium cucumber pickles 8 ounces mustard 2 large cabbages 3 cups Melrose flour 1 qt. green tomatoes 2 tablespoons celery seed 2 onions 2 bunches celery 2 teaspoons turmeric 2 doz. bell peppers % lb. butter G qts. vinegar 15 cups sugar Put all vegetables through meat chopper, using coarse blades, then pour 3 qts. boiling water and 1 cup salt over vegetables; let stand over night. Make a paste of flour, mustard and 3 qts. vinegar; boil 15 minutes; add this to the remainder of vinegar, then add to vegetables, spices and sugar. Cook for half an hour, and just before removing from fire, add butter. (Delight- ful.)— Mrs. Robert Randolph Simmons, Rockingham, N. C. 121 ASK FOR AND USE MELROSE FLOUR RIPE TOMATO SWEET PICKLE 6 lbs. tomatoes 4 inches stick cinnamon 3 lbs. sugar 1 teaspoon whole mace 1 teaspoon cloves 1 quart vinegar Mix all together and boil until tender, stirring constantly. Cut up tomatoes after peeling. Cook slowly. — Mrs. E. N. Baker. CHOW CHOW NO. 1 1 gal. green tomatoes 1 lb. sugar (brown) 1 large cabbage 1 cup white sugar 1 pt. onions }fa oz. white mustard seed 5 bell peppers 4 pts. vinegar V2 oz. celery seed 1 tablespoon turmeric 1 tablespoon ground mustard Put through food chopper tomatoes, cabbage, onions and -peppers. Put: bowl under chopper and use juice from vegetables. Mix all ingredients, sprinkle freely with salt, cook one hour and seal hot. • — Mrs. Ben I. Dunlap, Ansonville, N. C. CHOW CHOW NO. 2 1 good sized cabbage chopped fine V2 as much green tomato, chopped 1 pt. chopped onion fine Sprinkle well with salt and allow to stand several hours. Drain and add: 1 tablespoon celery seed, beaten \xk lbs. brown sugar 7 tablespoons ground mustard 5 cents worth of turmeric % cup Melrose flour 3 pts. vinegar Mix well and cook about 15 minutes. — Mrs. W. L. Little. TOMATO PICKLE Into 2 gals, water put 1 qt. slack lime and fill vessel with sliced green tomatoes. Let stand 24 hours. To 7 lbs. of tomatoes, boil together V2 gal. vinegar, 4V2 lbs. sugar; add cinnamon, cloves and allspice. Pour this mixture over the tomatoes and let stand 24 -hours. Then boil all together for twenty minutes. — Mrs. M. L. Ham, Morven, N. C. CHILT SAUCE 1 peck ripe tomatoes, peeled 1 tablespoon cloves V2 doz. large onions 1 tablespoon cinnamon V2 doz. red bell peppers 1 tablespoon spice Tie spices in a bag. Put on tomatoes, onions, peppers and spices, and let cook about 20 minutes. Add 1 quarv vinegar, Vz cup salt, 1% lbs. brown sugar; cook until the mixture becomes thick, being careful not to burn, and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. 122 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON I'XCOOKEI) ( HOW ( HOW One-third pint white mustard seed V2 oz. turmeric IV2 boxes ground mustard 14 pint olive oil 1 cup salt 2V2 pounds cabbage 1 cup sugar 6 green peppers 3 quarts green tomatoes Mix mustard, salt, sugar, turmeric and olive oil together. Chop cabbage, tomatoes and peppers and scald with enough strong vinegar to cov£r and let stand six hours. Drain well, mix with first mixture in a stone crock, cover with fresh cold vinegar. Tie up with good cloth, and after five days stir well and put in jars. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CUCUMBER PICKLES 1 qt. vinegar

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