Sweet Tomato Pickle

Ingredients

• 4 quarts green tomatoes
• 4 cups water
• 4 sliced onions
• 2 pounds brown sugar
• 1 cup salt
• 2 cups vinegar
• 1 tablespoon clove
• 1 tablespoon mustard
• 1 tablespoon cinnamon
• 1 teaspoon cayenne

Method

1. 1

   Slice tomatoes, add onions and salt, and let stand twelve hours.

2. 2

   Drain, add water and two cups vinegar, and boil one half hour.

3. 3

   Drain, to tomatoes add remaining ingredients, and cook one half hour.

4. 4

   Keep in stone jar in cool, dry place.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 124. The excerpt below is the record exactly as published.

Sweet Tomato Pickle 4 quarts green tomatoes 4 cups water 4 sliced onions 2 pounds brown sugar J cup salt 2 cups vinegar 1 tablespoon each of clove, mus- J teaspoon cayenne tard, and cinnamon Slice tomatoes, add onions and salt, and let stand twelve hours. Drain, add water and two cups vinegar, and boil one half hour. Drain, to tomatoes add remaining ingre- dients, and cook one half hour. Keep in stone jar in cool, dry place. PICKLES Sweet pickles are prepared from every fruit that can be preserved. Spices are generally tied in a muslin bag and kept in the pickle jar, and the syrup is rich in order to preserve the pickle. Sour pickles should always be cooked 318 lo}vn:ey's cook book in granite or agate ware kettles, and if desired green, put on to cook in cold vinegar and brought gradually to the boiling point. Alum added to the pickles keeps them crisp. Sweet Pickled Watermelon 4 cups vinegar 4 tablespoons cinnamon sticks 8 pounds sugar 4 tablespoons cloves (whole) watermelon Cut skin from watermelon ; cut rind into small pieces about two inches square ; cover with water and cook until tender. Boil sugar and vinegar ten minutes ; add spices tied in a bag, simmer until syrupy, about two hours; add melon and simmer one hour. Fill jars and seal. Sweet Pickled Cantaloupe Prepare in the same way as Sweet Pickled Watermelon, substituting cantaloupe. Sweet Cucumber Pickle Soak the cucumbers in a brine for two weeks ; drain, and slice lengthwise. Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar; boil twenty minutes. Keep in tightly covered crock. Pickled Cucumber No. i 100 small cucumbers 1 quart small peppers 2 pints salt 8 quarts water Boil water and salt together ; pour over cucumbers and peppers. Let stand over night, in the morning drain. Make a new brine, using same proportion ; repeat this process twice, then drain and wash in cold water. Place cucumbers and peppers in crock ; cover with boiling vinegar. Twelve whole cloves and twelve peppercorns may be tied in a bag and kept in the pickle jar. PRESERVING 319 Pickled Cabbage 4 quarts chopped cabbage 1 cup chopped peppers 2 cups chopped onion salt Arrange cabbage, onion, and peppers in layers in an earthen crock ; cover each layer with salt. Let stand over night ; in the morning drain ; then arrange cabbage, onion, and peppers in layers, with cloves and mustard seeds. Cover with cider vinegar ; let stand twenty-four hours. Pickled Cabbage and Celery 2 quarts chopped cabbage 2 quarts chopped celery 1 cup sugar \ cup salt \ cup celery seed \ cup mustard seed 3 quarts vinegar Cook all ingredients until cabbage is tender. Keep in stone crock. Pickled Cucumbers No. 2 100 cucumbers sliced olive oil 30 small onions sliced vinegar salt mustard seed Arrange cucumbers and salt in layers and let stand over night. Arrange onions and salt in layers and let stand over night. In the morning drain ; put a layer of cucum- bers in an earthen crock, cover with olive oil and mustard, then a layer of onions, and so continue until all are used. Cover whole with cider vinegar ; let stand covered closely for two months, when it is ready for use. Pickled Tomatoes 2 quarts chopped tomato 1 cup chopped onion 2 cups chopped horse-radish ^ cup choj)ped peppers 2 cups chopped celery J cup mustard seed ^ cup salt ^ cup brown sugar 1 tablespoon clove 1 tablespoon cinnamon 4 cups vinegar Mix all ingredients ; stir every morning for a week. Keep in a cool, dark place. 320 LOWNEY'S COOK BOOK Mustard Pickle 4 cups vinegar 2 tablespoons turmeric \ pound mustard seed 1 pint button onions \ pound horse-radish 4 cups sliced cucumbers I pound mustard 4 cups sliced green tomatoes 1 cup brown sugar 4 cups cauliflo\Yer flowerets 1 cup chopped green pepper 2 tablespoons celery seed Boil vinegar, spices, and sugar five minutes, add remain- ing ingredients, and simmer until thick. Keep in crock in cool place. Chow Chow 1 medium-sized cauliflower 2 cups salt 12 green peppers 4 cups vinegar 12 cucumbers (small) 1 teaspoon cayenne 2 cups small onions 2 quarts boiling water 3 tablespoons mustard

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