Tomato Sauce Pickle

Ingredients

• One gallon of tomatoes
• one gallon of vinegar
• a dozen onions cut up
• one-quarter of a pound of mustard
• a pound of sugar

Method

1. 1

   Slice tomatoes and sprinkle salt, let sit for twelve hours, then rinse.

2. 2

   Boil vinegar with onions and spices, add tomatoes, boil for five minutes, then stir in mustard and sugar.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.

e a gallon of vinegar, add to it one ounee of white mustard seed, two ounees of turmeric, three of sliced ginger, two of shredded horse-radish, one- half pound of mustard, three pounds of brown sugar, one-half pint of sweet oil, one ounce each of celery seed, black pepper, eloves, mace, and one teaspoonful of cayenne pepper. Boil ail thèse ingrédients for fifteen minutes and pour it on the cucumbers, gherkins, or other scalded vegetable you may wish to pickle. WALNUT PICKLE. Pick the walnuts about the fourth of July. They should be so soft that a pin can be run through them. Lay them in sait and water ten days, change the water two or three times during the ten days. Kub off the outside with a coarse cloth and proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace, eloves, nutmegs and mustard seed. Put thèse spices in a bag, lay it in the vinegar and boil ail together a few minutes; then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickles. PICKLED OYSTERS. Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are plump and white ; take them f rom their liquor with a skimmer and spread them on a thickly folded cloth. When they are firm and cold take half as much of 116 LA GUI8INE CREOLE. theîr own liquor and half of good vînegar, make thîs hot, and take a stone crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspîce, and whole pepper alternately. If to be kept, put them in glass jars with a little sweet oïl on top. Stop them and seal tight, and they will, if kept in a cool place, be good for months. COUNTEY GEEEN PIOKLE. One peck of tomatoes, eight green peppers to be chopped fine. They must be the vegetable or sweet pepper. Soak the tomatoes and pepper twenty-four hours in weak brine; drain ofif the brine, and add to the green tomatoes a head of finely chopped cabbage; scald ail in boiling vinegar twenty minutes. Skim it out from the vinegar, and place in a large jar, and add three pints of grated horse-radish and such other spice^ as y ou please. Fill the jars with strong cold vinegar and tie up for use. TOMATO SAUCE PICKLE. One gallon of tomatoes and one gallon of vin^ar. Slice the tomatoes (green ones are firmest), and sprinkle sait between each layer. Let them remain thus for twelve hours, then rinse them, and put them to drain on a sieve. Put your vinegar to boil with a dozen onions eut up in it, season high with cloves, pep- per and ginger, and when this boils throw in your to- matoes and let them boil flve minutes. Finish by stirring in one-quarter of a pound of mustard and a pound of sugar

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