Recipes > Preserves & Pickles > Pickles > Ripe-Tomato Pickle

Ripe-Tomato Pickle

Ripe tomatoes form the basis of another relish known as ripe-tomato pickle. Like other relishes in which tomatoes are used, this relish is very satisfactory for meals in which pickles or relishes may be served.


  • 2 quarts ripe tomatoes
  • 2 bunches celery
  • 3 red sweet peppers
  • 3 medium-sized onions
  • 1 quart vinegar
  • 1 tablespoon salt
  • 1 cup sugar
  • 1 tablespoon mustard seed
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cinnamon


Blanch the tomatoes until the skins loosen, and then peel them. Remove the stem ends, and cut the tomatoes into quite large pieces. Chop the celery, peppers, and onions coarsely. Cook together until they are almost tender. Pour off the water. Mix all the vegetables together, and pack them into a sterilized stone jar. To the vinegar, add the salt, sugar and spices. Boil and pour this mixture over the vegetables in the stone jar, cover, and allow this to stand at least 2 weeks before using.


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Woman's Institute Library of Cookery, Volume 5.

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