Sliced Tomato Pickle

Ingredients

• 2 1/2 gals, sliced tomatoes
• 5 onions
• 1 dozen large green peppers
• 1 orange
• 1 lb. brown sugar
• 1 lb. granulated sugar
• 1/2 gal. vinegar
• 4 tablespoons white mustard seed
• 5 tablespoons celery seed

Method

1. 1

   Cut these, sprinkle with salt and stand overnight.

2. 2

   Drain, add the following, and cook slowly till tender.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.

4 oranges Use only rind of melon. Prepare as if making watermelon pickle. Grind in food chopper. Let stand over night in just enough water to cover. Next morning drain and add enough water to cover and bring to a boil. Do this twice. Squeeze juice from oranges and lemons and save. Bring orange and lemon peel to a boil twice. Grind in food chopper. Add all together and cook for two hours. Mrs. M. E. Hogan. UNCOOKED STRAWBERRY JAM Use lhi pounds of sugar for each pound of strawberries. Add the sugar to the berries and crush them with a potato masher. Each berry must be completely crushed to a pulp. Put the fruit in a cool place for 24 hours, stirring occasionally. When all the sugar is dissolved in the juice, fill sterilized jars, seal them, and store in a cool, dark place. Rasp- berries may be preserved in the same way. Mrs. Paul Green. Pickles ARTICHOKE CHOW CHOW Yz peck artichokes 2 tablespoons white 4 large onions mustard seed 2 cups granulated sugar 2 tablespoons celery seed 3 pts. vinegar 3 tablespoons salt 1 tablespoon turmeric 1 teaspoon red pepper Scrape and grind coarsely onions and artichokes. Mix with seasoning and vinegar. Simmer Yz hour. Seal in glass jars. Mrs. Wm. MacNider. ARTICHOKE PICKLE 1 peck artichokes 4 25c bottles sweet cucumber pickle Dressing 4 qts. vinegar 2Yz cups flour 10 cups sugar 2 tablespoons mustard 3 tablespoons salt Y2 oz. turmeric Scrape and cut artichokes and let stand in salt water over night. Soak well next morning. To the artichokes and pickles add the above dressing and cook twenty minutes. Mrs. M. H. Stacy. CHOW CHOW PICKLES 1 gal. shredded cabbage 2 tablespoons salt Yz gal. green tomatoes — 4 tablespoons white cut in small pieces mustard seed 1 qt. onions Green and red peppers mixed 1 qt. vinegar (any amount desired) 3 cups sugar 4 tablespoons celery seed Put on all at once and let cook until tender. Mrs. Irene F. Lee. 80 The Chapel Hill Cook Book GREEN TOMATO PICKLES Vz peck green tomatoes 3 teaspoons cinnamon 4 onions 3 teaspoons allspice 4 green peppers 3 teaspoons cloves 1 cup salt 2 qts. vinegar % cup white mustard seed 1 lb. brown sugar 2 teaspoons pepper Chop tomatoes, onions, and peppers; cover with salt and allow to stand over night. Drain; and add to vinegar, spices, and sugar which have been heated to boiling. Cook 15 minutes and seal in sterilized jars. Mrs. J. A. Page. GREEN TOMATO PICKLE 1 peck green tomatoes 1 cup salt 6 large onions Slice tomatoes and onions, sprinkle with the salt, and let stand over night. In the morning drain and add 2 qts. water 1 qt. vinegar Boil 15 minutes, drain and throw away vinegar and water. Then make a syrup of — 2 lbs. sugar 2 tablespoons allspice 2 qts. vinegar 2 tablespoons ginger 2 tablespoons cloves When it comes to a boil, add IV2 pounds seeded raisins and cook until they begin to get a little tender. Then add tomato and onion mixture and cook all together until tender. Mrs. R. J. M. Hobbs. MUSTARD PICKLES 1 qt. green tomatoes 4 green and 2 red peppers 2 qts. white onions 1 bunch celery 1 large head cauliflower Chop all together and let stand over night in brine made of 1 pint salt to 4 quarts water. In the morning scald in brine and drain. Mix: 1 tablespoon celery seed 4 tablespoons mustard in cold vinegar 1 teaspoon turmeric 1 cup flour powder 2 cups sugar Add whole to 2 quarts boiling vinegar. Stir until thickened, then add to chopped vegetables and boil five minutes. Mrs. R. J. M. Hobbs. PEPPER AND CABBAGE RELISH-5 MINUTE 24 red bell peppers, sweet 2 medium-sized cabbages 18 green bell peppers 12 large onions 2 pods hot pepper Chop each vegetable coarsely and put each in a separate container, sprinkling liberally with salt. Cover each with boiling water. Stand over night. Squeeze dry in the morning, stir together and add enough vinegar, spiced and sweetened to taste and heated, to cover the mixture well. Cook for about 5 minutes. If a red color is desired use only whole mustard seed with a little whole celery seed. The vegetables may be put through the food chopper if a finely chopped relish is desired. Mrs. Paul Green. The Chapel Hill Cook Book PEPPER RELISH 24 sweet peppers (red 6 hot peppers and green) 15 onions Grind all together and pour hot water over it and let stand 5 minutes, then drain off all water. Add 1 qt. vinegar 2 tablespoons salt IY2 cups sugar Let boil a few minutes and put in jars. (Makes about Y2 gal.). Mrs. W. E. Thompson. PICKLETTE Four large cabbage heads, one quart of onions, cut up together. Sprinkle a little salt now and then. Let stand till morning. Then take 2 quarts of vinegar, 2 pounds of brown sugar, 1 tablespoonful of mustard, 2 of black pepper, 1 of cinnamon, 2 of spice, and 1 of celery seed. Place on the stove and let it come to a boil, and scald cabbage and onions. Do this 3 mornings, the third morning putting all in a kettle, and letting it come to a boil. Mrs. N. H. D. Wilson. SAVORY RELISH 2 qts. of chopped green 6 medium-sized onions tomatoes 1 small head of cabbage 12 green peppers Grind in meat grinder, add 1 cup of salt, and let stand overnight; drain and add 1 cup of sugar, Y2 cup of mustard seeds, 1 tablespoonful of ground mustard, 1 teaspoonful of celery seeds, and 3 cups of vinegar. Let boil 5 minutes, and put in jars. Mrs. A. C. McIntosh. SLICED TOMATO PICKLE 2Y2 gals, sliced tomatoes 1 doz. large green 5 onions size of large peppers orange Cut these, sprinkle with salt and stand over night. Drain, add the following, and cook slowly till tender. 1 lb. brown sugar 1 teaspoon cloves ground 1 lb. granulated sugar 1 teaspoon allspice ground Y2 gal. vinegar 1 teaspoon pepper ground 4 tablespoons white 1 teaspoon cinnamon mustard seed ground 5 tablespoons celery seed

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