Green-Tomato Pickle
A pleasing relish may be made from green tomatoes after the frost has come in the fall and tomatoes on the vines will not mature.
Ingredients
- 3 quarts green tomatoes, sliced
- 2 quarts onions, sliced
- 1 quart vinegar
- 1 pint water
- 1 tablespoon salt
- 1 1/2 pounds brown sugar
- 2 tablespoons cinnamon
- 2 teaspoons cloves
- 2 teaspoons allspice
- 3 tablespoons celery salt
- 1 tablespoon mustard seed
Instructions
Select firm green tomatoes, wash them, and slice them. Peel the onions, and slice them into slices of the same thickness as the tomatoes, about 1/4 inch being perhaps the most desirable. Mix the tomatoes and onions, sprinkle them generously with salt, and allow them to stand for 24 hours. At the end of this time, pour off any excess liquid; then pour a small quantity of fresh water over them, and drain this off, also. To the vinegar and water, add the salt, sugar, and spices. Heat this mixture to the boiling point, pour it over the mixture of tomatoes and onions, and put into jars. Seal the jars while hot, allow them to cool, and then store.
Print recipe/article only | 
Save to del.icio.us
Source
Woman's Institute Library of Cookery, Volume 5