Tomatoes, Pickled

Ingredients

• two dozen small ripe tomatoes
• half an ounce of pepper
• half an ounce of cloves
• a heaped table-spoonful of mustard-seed

Method

1. 1

   Prick tomatoes and preserve juice.

2. 2

   Layer in a jar with salt, cover, and let sit for three days.

3. 3

   Wash and dry tomatoes, then cover with boiled vinegar and add preserved juice.

4. 4

   Seal jars and let sit for a fortnight.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2010. The excerpt below is the record exactly as published.

Tomatoes, Pickled. — This pickle is very good with roast meat, cold or hot. Take two dozen small ripe tomatoes ; prick each one in two or three places, carefully preser\-e the juice that flows from them, and keep it in a covered vessel until wanted. Put the tAmatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undisturbed for three days. At the end of that time wash them well fi'om the brine and dry them care- fully. Put them into jars, and cover them with vinegar which has been boiled and allowed to get cold. Add the juice which flowed from the fruit in the first instance, and cover the jars closely. The pickle will bo ready for use in about a fortnight. The following spices should be boiled with the \-inegar for this quantity of tomatoes :■ — Half an ounce of pepper, half an ounce of cloves, and a heaped table-spoonful of mustard-seed

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