Sweet Green Pickles

Ingredients

• each peck of material
• six large sliced onions
• a teacupful of salt
• two quarts of water
• one of vinegar
• two pounds brown sugar
• four quarts strong vinegar
• half a pound of green mustard
• two tablespoonfuls of cloves
• two tablespoonfuls of ginger
• two tablespoonfuls of cinnamon
• six sliced mango peppers

Method

1. 1

   The green tomatoes or other fruits should be sliced, and six large sliced onions added for each peck of material.

2. 2

   Sprinkle between the layers a teacupful of salt, and let them stand over night.

3. 3

   Drain and boil in two quarts of water and one of vinegar; drain again.

4. 4

   The fruit must then be boiled fifteen minutes in the following pickle: two pounds brown sugar, four quarts strong vinegar, half a pound of green mustard, two tablespoonfuls each of cloves, ginger and cinnamon, to which have been added six sliced mango peppers.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 141. The excerpt below is the record exactly as published.

Sweet Green Pickles. — The green tomatoes or other fi'uits should be sliced, and six large sliced onions added — if they are liked — for each peck of material. Sprinkle between the layers a teacupful of salt, and let them stand over night. Drain and boil in two quarts of water and one of vinegar; drain again. The fruit must then be boiled fifteen minutes in the following pickle: Two pounds brown sugar, four quarts strong vinegar, half a pound of green mustard, two tablespoonfuls each of cloves, ginger and cinnamon, to which have been added six sliced mango peppers

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