Tomato Pickle from 1909 Recipe Book.

Tomato Pickle

Slice two pounds of green tomatoes and two large onions, sprinkle over them a tablespoonful of salt and enough water to cover them, and let stand all night. In the morning drain and boil for twenty minutes in half a pint of vinegar and one quart of water; drain again, and add two pounds of brown sugar, one teaspoonful of ground allspice, cloves, cinnamon, ginger, mustard, and a little cayenne. Boil for fifteen minutes in one pint of vinegar.

Check out my Jams and Pickles Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *