Tomato Pickle

Ingredients

• One peck of green tomatoes
• one-half peck of ripe tomatoes
• one-half dozen onions
• three heads of cabbage
• one dozen green and three red pepers
• half a pint of salt
• three pounds of brown sugar
• half a teacupful of grated horseradish
• one tablespoonful each of ground black pepper
• ground mustard
• white mustard
• mace
• celery seed

Method

1. 1

   Chop the vegetables, sprinkle with salt, and let drain for 24 hours.

2. 2

   Put into a kettle with sugar, horseradish, and spices.

3. 3

   Cover with vinegar and boil until clear.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 139. The excerpt below is the record exactly as published.

TOMATO PICKLE. One peck of green tomatoes, one-half peck of ripe tomatoes, one- half dozen onions, three heads of cabbage, one dozen green and three red pepers. Chop them any size you choose, then sprinkle half a pint of salt over them ; put them into a coarse cotton bag. Let them drain twenty-four hours, put them into a kettle, with three pounds of brown sugar, half a teacupful of grated horse- radish, one tablespoonful each of ground black pepper, ground mustard, white mustard, mace, and celery seed

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