To Pickle Tomatoes

Ingredients

• Take the round, smooth green tomatoes
• whole pepper
• mustard seed
• salt and water

Method

1. 1

   Put the tomatoes in salt and water, cover the vessel, and heat over the fire to scald; then set the kettle off.

2. 2

   Take them from the pot into a basin of cold water; add enough cold vinegar to cover them, whole pepper, and mustard seed.

3. 3

   When the tomatoes are cold, cut each in two across, shake out the seeds, and wipe the inside dry with a cloth.

4. 4

   Then pot them into glass jars and cover with the vinegar; cork them close, or with a close-fitting tin cover.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 63. The excerpt below is the record exactly as published.

TO PICKLE TOMATOES. Take the round, smooth green tomatoes, put them in salt and water, cover the vessel and pat them over the fire to scald; that is, to let the water become boiling hot; then set the kettle off; take them from the pot into a basin of cold water; to enough cold vinegar to cover them, pat whole pepper and mustard seed

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