Tomato Pickle

Ingredients

• 2 gals. water
• 1 qt. slack lime
• 7 lbs. of tomatoes
• ½ gal. vinegar
• 4½ lbs. sugar
• cinnamon
• cloves
• allspice

Method

1. 1

   Into 2 gals. water put 1 qt. slack lime and fill vessel with sliced green tomatoes.

2. 2

   Let stand 24 hours.

3. 3

   To 7 lbs. of tomatoes, boil together vinegar, sugar; add spices.

4. 4

   Pour this mixture over the tomatoes and let stand 24 hours.

5. 5

   Then boil all together for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.

TOMATO PICKLES 8 lbs. green tomatoes, slices V2 inch thick Soak for 12 hours in^ gal. cold water and 2 handfuls of lime. Wash and scak for 12 hours in clear water, then 12 hours in a strong alum water or enough alum in water to taste. Boil for V2 hour in plain water. Then boil fruit in a strong ginger tea. Cook until the ginger is well into the fruit. Drain the fruit and put into crock, pour over the fruit a heavy syrup made of: 1 lb. sugar to each lb. tomatoes 1 oz. whole mace 3 pts. water The next morning add IV2 pints of vinegar to each 8 lbs. of tomatoes. Cook until brittle. — Mrs. Robert Randolph Simmons, Rockingham, N. C. DELICIOUS CHOPPED PICKLE 1 doz. medium cucumber pickles 8 ounces mustard 2 large cabbages 3 cups Melrose flour 1 qt. green tomatoes 2 tablespoons celery seed 2 onions 2 bunches celery 2 teaspoons turmeric 2 doz. bell peppers % lb. butter G qts. vinegar 15 cups sugar Put all vegetables through meat chopper, using coarse blades, then pour 3 qts. boiling water and 1 cup salt over vegetables; let stand over night. Make a paste of flour, mustard and 3 qts. vinegar; boil 15 minutes; add this to the remainder of vinegar, then add to vegetables, spices and sugar. Cook for half an hour, and just before removing from fire, add butter. (Delight- ful.)— Mrs. Robert Randolph Simmons, Rockingham, N. C. 121 ASK FOR AND USE MELROSE FLOUR RIPE TOMATO SWEET PICKLE 6 lbs. tomatoes 4 inches stick cinnamon 3 lbs. sugar 1 teaspoon whole mace 1 teaspoon cloves 1 quart vinegar Mix all together and boil until tender, stirring constantly. Cut up tomatoes after peeling. Cook slowly. — Mrs. E. N. Baker. CHOW CHOW NO. 1 1 gal. green tomatoes 1 lb. sugar (brown) 1 large cabbage 1 cup white sugar 1 pt. onions }fa oz. white mustard seed 5 bell peppers 4 pts. vinegar V2 oz. celery seed 1 tablespoon turmeric 1 tablespoon ground mustard Put through food chopper tomatoes, cabbage, onions and -peppers. Put: bowl under chopper and use juice from vegetables. Mix all ingredients, sprinkle freely with salt, cook one hour and seal hot. • — Mrs. Ben I. Dunlap, Ansonville, N. C. CHOW CHOW NO. 2 1 good sized cabbage chopped fine V2 as much green tomato, chopped 1 pt. chopped onion fine Sprinkle well with salt and allow to stand several hours. Drain and add: 1 tablespoon celery seed, beaten \xk lbs. brown sugar 7 tablespoons ground mustard 5 cents worth of turmeric % cup Melrose flour 3 pts. vinegar Mix well and cook about 15 minutes. — Mrs. W. L. Little. TOMATO PICKLE Into 2 gals, water put 1 qt. slack lime and fill vessel with sliced green tomatoes. Let stand 24 hours. To 7 lbs. of tomatoes, boil together V2 gal. vinegar, 4V2 lbs. sugar; add cinnamon, cloves and allspice

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