Tomato Pickles
From The household cook book, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 400. The excerpt below is the record exactly as published.
strong cider vinegar to cover, add 1 cup sugar, 4 green peppers, mustard and spice to taste, bring it to a boil, and pour over the tomatoes. RIPE TOMATO PICKLES.— Use the small yellow plum toma- toes; prick them with a coarse needle, pack in jars, and cover with hot cider vinegar, spiced or not as preferred. Cover close and keep in a cool place. PICKLED TURNIPS.— Wash them, but do not break the skin or the juice will escape; boil them, and when done, pare, cut in slices ^ inch thick, and pour on spiced vinegar boiling hot. They are best eaten when new. PICKLED WALNUTS OR BUTTERNUTS— Gather them when young enough to be pierced readily with a pin; put them in strong brine, and leave them 7 days, changing it every other day; then take them out, wipe dry, and pierce them with a large needle in a number of places; cover them for 8 hours, or over night, with cold water; then drain, and put in jars. Take enough cider vinegar to cover, and to each gallon allow 12 blades mace, 1 cup sugar
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