Tomato Pickle

Ingredients

• Tomatoes, 1 peck.
• Onions, % peck.
• Cabbage, 1 large head.
• Peppers, chopped fine, 12,
• Sugar, 1 cup.
• Salt, 1 cup.
• Ground allspice, 1 tablespoon.
• Ground cloves, 1 tablespoon.
• Ground mustard seed, 1 tablespoon.
• Celery seed, 1 ounce.
• Turmeric, 1 ounce.

Method

1. 1

   Chop all the vegetables together, sprinkle well with salt, and let them remain overnight.

2. 2

   Drain, and then place in the kettle; cover all with vinegar, and boil for 1 hour or more.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.

TOMATO PICKLE Tomatoes, 1 peck. Onions, % peck. Cabbage, 1 large head. Peppers, chopped fine, 12, Sugar, 1 cup. Salt, 1 cup. Ground allspice, 1 tablespoon. Ground cloves, 1 tablespoon, 186 AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES Ground mustard seed, 1 tablespoon, Celery seed, 1 ounce, Turmeric, 1 ounce. Chop all the vegetables together, sprinkle well with salt, and let them remain overnight. Drain, and then place in the kettle; cover all with vinegar, and boil for 1 hour or more. CHILLI SAUCE, NO. 1 Tomatoes, large, ripe and peeled, 12, Onions, large, 2, Green peppers, large, 4, Salt, 1 tablespoon. Sugar, 1 tablespoon, Vinegar, 2 cups. Chop the tomatoes, onions, and peppers fine, and place all on the stove to simmer for about 4 hours. CHILLI SAUCE, NO. 2 Ripe tomatoes, 24, White onions, 4, Green peppers, 4, Sugar, 1 teacup, Salt, 4 tablespoons. Ground cinnamon, 1 tablespoon, Ground cloves, I/2 tablespoon. Allspice, ground, % tablespoon, Vinegar, 2 pints. Peel the tomatoes and onions, chop fine the vegetables, add the spices, salt and sugar, place in a kettle, pour over the vinegar, and let boil slowly for 3 or 4 hours. 187 PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK MUSTARD PICKLE Cucumbers, sliced, 1 quart, Green tomatoes, sliced, 1 quart, Small onions, 1 quart, Cauliflower, large, 1, Green peppers, chopped fine, 4, Salt, 1 pint, Flour, 1 cup, Ground mustard, 6 tablespoons, Turmeric, 1 tablespoon, Vinegar, 2 quarts, Sugar, 1 cup. Slice the tomatoes and cucumbers, divide the cauliflower into flowerets, and chop the peppers fine. Leave the small onions whole. Make the brine of 4 quarts of water and 1 pint of salt, and pour it over the vegetables mixed, and let it soak for 24 hours. Heat it just enough to scald, and turn all into a colander to drain. Mix the flour, mustard, and turmeric with enough cold vinegar to make a smooth paste, add to it the cup of sugar, and enough niore vinegar to make 2 quarts in all. Boil the mixture till it thickens and is smooth, then add the vegetables, and cook till heated well all through. RED PICCALILLI Tomatoes, 1 peck, Salt, 1 cup. Onions, chopped fine, 10, Red peppers, large and chopped fine, 6, 188 AROUXD-THE- WORLD COOK BOOK PICKLES AND RELISHES Chilli peppers, chopped, 6 or 7, Grated horseradish, 1 cup, Whole allspice, 2 tablespoons. Cinnamon (whole), 2 sticks, Whole cloves, 1 tablespoon, Sugar, 1% cups. Vinegar. Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander ; in the morning chop them fine. Put all spices in a lace bag, mix all in- gredients together, in a kettle and cover with vinegar. Cook slowly uncovered for about 2 hours. Put in Mason fruit-jars, quart or pint. It is not necessary to be so particular in seal- ing as in case of fruit. CHUTNEY Apples, chopped, 2 quarts, Tomatoes, chopped, 3 quarts, Onions, chopped, 1 quart. Green peppers, chopped, 1 quart, Raisins, chopped, 1 pound, Ground allspice, 2 tablespoons. Ground white mustard seed, 2 tablespoons. Ground cloves, 1 tablespoon.

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