Tomatoes, Pickled (Alternative)

Ingredients

• Take two dozen small, ripe tomatoes
• Half an ounce of pepper
• T/z oz. of cloves
• a heaped table-spoonful of mustard-seed
• vinegar which has been boiled and allowed to get cold

Method

1. 1

   Prick tomatoes and preserve juice.

2. 2

   Layer tomatoes in a jar with salt for three days.

3. 3

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

4. 4

   Seal jars.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 276. The excerpt below is the record exactly as published.

Take two dozen small, ripe tomatoes ; prick each one in two or three places, carefully preserve the juice that flows from them, and keep it in a covered vessel until wanted. Put the tomatoes in layers in a deep earthen jar, and sprinkle a little salt between each layer. Cover the pan, and let the tomatoes remain undis- turbed for three days. At the end of that time wash them well from the brine and dry them carefully. 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 wTill be ready for use in a fortnight. The following spices should be boiled with the vinegar for this quantity of tomatoes : Half an ounce of pepper, T/z oz. of cloves, and a heaped table-spoonful of mustard-seed

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