Spanish Pickle

Ingredients

• 1 peck green tomatoes thinly sliced
• 8 onions thinly sliced
• 1 cup salt
• 14 ounce cloves
• 14 ounce pepper corns
• 14 cup brown mustard seed
• 1 pound brown sugar
• 4 green peppers finely chopped
• using enough vinegar to cover all

Method

1. 1

   Sprinkle tomatoes with salt and let stand overnight.

2. 2

   Drain in the morning, combine with remaining ingredients in a kettle, and heat vinegar to boiling point.

3. 3

   Boil for 14 hour and seal.

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Spanish Pickle. 1 peck green tomatoes thinly sliced, 8 onions thinly sliced, 1 cup salt, 14 ounce cloves, 14 ounce pepper corns, 14 cup brown mustard seed, 1 pound brown sugar, 4 green peppers finely chopped. Sprinkle tomatoes with salt, let stand over night. Drain in morning and put in kettle, adding remaining ingredients and using enough vinegar to cover all

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